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Job Description Title: Assistant General Manager Location: Time Out Market, Union Square Department: Operations Reporting to: General Manager Time Out Market is a global food and cultural market leveraging the editorial curation of Time Out Media to bring the best of the city together under one rooF, showcasing the best chefs, restaurants, bars, and cultural experiences. We are seeking a dynamic and experienced Assistant General Manager to join our leadership team and support the daily operations of our large-scale food and beverage Market. The AGM is an integral part of the senior leadership team and will work closely with the General Manager to ensure excellence in guest experience, team performance, financial results, and operational efficiency. This role requires a hands-on leader with strong business acumen, a customer-first mindset, and the ability to thrive in a fast-paced, high-volume environment. As the Assistant General Manager your role will include but not be limited to: * Lead and motivate diverse teams(front-of-house, back-of-house, support staff) and be skilled at managing performance and retaining talent in a high-turnover industry * Conflict resolution and team-building skills * Deep understanding of F&B operations, including service standards, kitchen workflows, supply chain, and compliance. * Strong eye for detail while balancing big-picture efficiency and guest experience * Maintain the highest standards of food and beverage quality, guest service, cost control, and consistency in accordance with TOM expectations * Monitor labor, food, and beverage costs while implementing strategies to maximize profitability * Strong knowledge of P&L management, budgeting, forecasting, and cost control. * Analysis of sales trends, labor costs, food costs, and margins to drive profitability * Able to demonstrate success in managing budgets, increasing revenue, and reducing costs. * Familiarity with restaurant management systems, POS data, and financial reporting * Collaborate with the GM on sales-building initiatives, marketing promotions, and community engagement. * Focus on succession management, training and, development of all Market employees * Delegate responsibility to the management team as needed and enforce existing policies consistently * Oversee and participate in the hiring, training, supervision, management, * Oversee the weekly schedule for both TOM staff and contracted staff to meet or exceed budgeted goals * Oversee payroll for the hourly and management staff, conduct pre-shift meetings, and assist team members with any inquiries * Partner with the General Manager to develop and implement operating standards, policies, and procedures to be followed by the management team * Assign and instruct the employees and managers in the details of their work; observe performance and encourage improvement where necessary * Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for the management team and other TOM and Vendor employees * Ensure every guest receives exceptional service in line with brand standards. * Address and resolve customer concerns with professionalism and care * Lead initiatives that enhance guest loyalty and satisfaction * Interact with all department personnel, restaurant staff and Vendor staff as needed * Ensure inventory levels are maintained for facilitating proper restaurant operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance teams * Ensure that no members of staff are permitted to work if they are not suitably dressed, groomed or showing symptoms of sickness * Develop and implement cost-saving and profit-enhancing measures * Maintain positive and professional relations with vendors, managing vendor interaction on the property with our staff * Monitor guest satisfaction on all levels, including social media platforms * Ensure health, safety, and sanitation requirements are in compliance with local laws and agencies Additional functions: * In addition to performance of the essential functions, this position may be required to perform a combination of the following support functions, with the percentage of time performing each function to be solely determined by the General Manager based upon the particular requirements of the operation. * Participate in the development of the annual budget for the entire restaurant; develop short and long-term financial operating plans * Attend mandatory meetings including divisional meetings, executive meetings, and staff meetings * Participate in community events * Utilize traditional software programs such as OpenTable, Microsoft Office (Word, Excel, Outlook, and PowerPoint), Tevalis, and any department-specific systems in use. * Keep work area clean and organized * Ensure confidential documents are kept in a secured area * Properly dispose of confidential documents containing any personally identifiable information via shredding or pulverization * Complete other duties as assigned by the General Manager * Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards * Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs * Monitor the restaurant’s budget as well as TOM and Vendor revenues to ensure efficient operations, including revenue and labor expense control * Maintain compliance with TOM policies and procedures, as well as city, state, and federal laws * Maintain compliance with necessary operational policies, including: Health and Safety, Food Hygiene, Maintenance, Emergency Procedures and Liquor Laws What we are looking for from you: * 5–8 years of progressive leadership experience in hospitality, with a focus on food and beverage operations. * Proven success managing high-volume or multi-unit operations. * Strong financial acumen with experience managing P&L, budgets, and cost control. * Hands-on experience in hiring, training, and developing large teams. * Strong knowledge of POS systems, scheduling software, and inventory management tools. * Exceptional communication, organizational, and interpersonal skills. * Ability to adapt quickly and make sound decisions in a fast-paced environment. * Possession of or the ability to possess all state required work cards * Proof of eligibility to work in the United States About our culture At Time Out Group we believe in diversity and equal opportunity for all people. We do not discriminate against external or internal candidates on the basis of age; disability; gender, gender reassignment; race; religion or belief; sexual orientation; marriage and civil partnership; pregnancy and maternity. We believe that diversity develops creativity and enables personal and professional growth where we all learn from each other. We believe in an open culture where ideas are shared candidly and where there is no fear of failure, but rather an understanding that we must experiment and have the freedom to succeed. We believe that everyone has the right to express themselves as they are as this enriches us all. We believe in an open world, social justice, and the pursuit of happiness, after all, we are in the happiness business. About Time Out Group plc

While each restaurant has its own identity, they all share a common goal: to deliver an unforgettable experience to every guest. Under the Direction of the General Manager, manages hourly restaurant team including scheduling, cuts, service, counseling and training of staff. Ensures restaurant is at

Meeting with and coordinating with both front and back of house managers in order to be aligned to the overall goals and objectives of the restaurant and having a strong working knowledge of the financial demands of the operation. Assistant General Manager (AGM). This position reports to the NARO Ge

The Assistant General Manager must be available to work varied shifts, including weekends and holidays. We are looking for an Assistant General Manager that is laser focused and highly passionate about core restaurant operations, scheduling, floor plans, hiring/coaching staff, inventory control, hea

Chef Marc Forgione, and Respect Hospitality are looking for an Assistant General Manager at Peasant. The Assistant General Manager of the restaurant directs and oversees all operations in accordance with standardized policies to ensure the restaurant runs smoothly daily, best practices are in place

Job Description Job Details Assistant General Manager for OASES will oversee the day-to-day operations of multiple concepts within the business, including the supervision of managers and staff, financial direction and health of the business, and execute world-class-leading food, beverage and service programs. Must have a strong financial and analytical background with extensive experience in hospitality, service and wellness. Will work closely with managing partner,General Manager, head chef, and ownership to execute strategy and deliver an exceptional product and guest experience. Ideal candidate values attention to detail, is solution oriented, and consistently implements and reinforces operational standards, procedures and systems while improving existing processes/operations. Candidates must liaise with the Managing Partner and General Manager to ensure quality and consistency, while maintaining a positive floor presence that inspires exceptional hospitality and service. Essential functions include but are not limited to: • Management of all COGS, labor costs, payroll, accounts payable, employee recruitment, manager and staff development/management, • overseeing private events, guest relations, marketing, beverage program, wellness retail business, • ensuring all health codes are met and held to the highest standards Qualifications • Minimum 3-4 years experience in full service restaurant management and operations, • Drive critical path from construction until grand opening, • Proven Leadership ability and clear management succession path within hospitality, • Experience with scheduling, budgeting, and forecasting, • Knowledge and experience with various POS systems (Toast, etc.), • Building SOP and systems experience; ordering, inventory, costing, reservations, memberships, retail strategies, etc., • Ability to effectively manage a team and delegate responsibilities, • Entrepreneurial attitude and proactive approach to management, • DOH food protection certified

Experience working in upscale, high volume restaurants in a managerial role required. It is the name of the restaurant, the style of restaurant, and the piece of equipment we use in the kitchen for many of our signature preparations. Work under the direction of the General Manager to manage daily op

Job Description Every great team has one thing in common… an exceptional coach. At McDonald’s restaurants, our head coach operates as the General Manager. McDonald’s General Managers operate multi-million dollar restaurants and lead teams of 30+ crew members. Successful management applicants have: * Ridiculously strong people skills. People (customers and employees) are the foundation of our business. You will spend 98% of your time serving, coaching, correcting, training, retraining, inspiring, leading and developing an amazingly diverse group of PEOPLE. * High standards, really high. McDonald’s became the most successful restaurant franchise in history because we believe in standards. We live and breathe QUALITY, SERVICE, VALUE and CLEANLINESS because it matters and it is a huge part of what makes us great. * A "Beat Yesterday" attitude. A successful General Manager doesn’t rest on their success. They don’t do “good enough,” they don’t watch the clock waiting for the day to end and they always bring their best attitude into the restaurant. Our organization is committed to continuous improvement. Responsibilities: * Overseeing profit and loss by following cash control, maintaining inventory, scheduling labor, reviewing financials and taking corrective action when needed * Recruit, train and develop outstanding team members * Conduct performance appraisals * Manage McDonald’s brand standards alongside our company policies and procedures Qualifications: * Management experience, at least 5 years in food service * Flexible scheduling around the needs of the restaurant. We operate restaurants 364 days a year and 24 hours a day in some locations * Valid driver’s license Benefits: * Competitive salary * Monthly Bonus Program * Uniforms and meals provided * Great insurance benefits including: medical, dental, vision, life, disability * Paid time off * 401(k) retirement plan with employer contribution * A positive, team-oriented work environment

General Manager – Blackfoot Hospitality . The General Manager (GM) is a key leadership role responsible for the overall performance and success of the restaurant. The General Manager will partner closely with the Director of Operations to align business goals with daily execution, while e

Job Description Every great team has one thing in common… an exceptional coach. At McDonald’s restaurants, our head coach operates as the General Manager. McDonald’s General Managers operate multi-million dollar restaurants and lead teams of 30+ crew members. Successful management applicants have: * Ridiculously strong people skills. People (customers and employees) are the foundation of our business. You will spend 98% of your time serving, coaching, correcting, training, retraining, inspiring, leading and developing an amazingly diverse group of PEOPLE. * High standards, really high. McDonald’s became the most successful restaurant franchise in history because we believe in standards. We live and breathe QUALITY, SERVICE, VALUE and CLEANLINESS because it matters and it is a huge part of what makes us great. * A "Beat Yesterday" attitude. A successful General Manager doesn’t rest on their success. They don’t do “good enough,” they don’t watch the clock waiting for the day to end and they always bring their best attitude into the restaurant. Our organization is committed to continuous improvement. Responsibilities: * Overseeing profit and loss by following cash control, maintaining inventory, scheduling labor, reviewing financials and taking corrective action when needed * Recruit, train and develop outstanding team members * Conduct performance appraisals * Manage McDonald’s brand standards alongside our company policies and procedures Qualifications: * Management experience, at least 5 years in food service * Flexible scheduling around the needs of the restaurant. We operate restaurants 364 days a year and 24 hours a day in some locations * Valid driver’s license Benefits: * Competitive salary * Monthly Bonus Program * Uniforms and meals provided * Great insurance benefits including: medical, dental, vision, life, disability * Paid time off * 401(k) retirement plan with employer contribution * A positive, team-oriented work environment

Job Description Every great team has one thing in common… an exceptional coach. At McDonald’s restaurants, our head coach operates as the General Manager. McDonald’s General Managers operate multi-million dollar restaurants and lead teams of 30+ crew members. Successful management applicants have: * Ridiculously strong people skills. People (customers and employees) are the foundation of our business. You will spend 98% of your time serving, coaching, correcting, training, retraining, inspiring, leading and developing an amazingly diverse group of PEOPLE. * High standards, really high. McDonald’s became the most successful restaurant franchise in history because we believe in standards. We live and breathe QUALITY, SERVICE, VALUE and CLEANLINESS because it matters and it is a huge part of what makes us great. * A "Beat Yesterday" attitude. A successful General Manager doesn’t rest on their success. They don’t do “good enough,” they don’t watch the clock waiting for the day to end and they always bring their best attitude into the restaurant. Our organization is committed to continuous improvement. Responsibilities: * Overseeing profit and loss by following cash control, maintaining inventory, scheduling labor, reviewing financials and taking corrective action when needed * Recruit, train and develop outstanding team members * Conduct performance appraisals * Manage McDonald’s brand standards alongside our company policies and procedures Qualifications: * Management experience, at least 5 years in food service * Flexible scheduling around the needs of the restaurant. We operate restaurants 364 days a year and 24 hours a day in some locations * Valid driver’s license Benefits: * Competitive salary * Monthly Bonus Program * Uniforms and meals provided * Great insurance benefits including: medical, dental, vision, life, disability * Paid time off * 401(k) retirement plan with employer contribution * A positive, team-oriented work environment

Job DescriptionCompany Description Store Management Our Domino's Pizza General Managers are the backbone of our business! General Managers handle all aspects of running a Domino's Pizza store, including leading their team, setting high standards for customer service and maintaining exceptional product quality standards. Opportunities! Our Management Development Program allows only our own store managers to apply for franchising opportunities - which sets us apart from our competition. For many of our General Managers, the ultimate goal is to own their own business. Only individuals who have successfully managed a Domino's Pizza store for at least a year, are eligible to apply for a franchise. Join our team and learn how business ownership may be within your grasp! If you are looking for a career path within our corporation, you could become a Trainer or a Regional Manager in our field marketplace. Great Pay! Our managers are paid a starting base hourly wage of $19.50. In addition, managers are eligible to earn bonuses and incentives based on the profitability of their stores, as well as the store's overall performance. Qualified management applicants must be at least 18 years old, Some management experience is a plus. The ability to work in a fast-paced, high volume environment and be able to handle multiple tasks at once is required. Job Description * PHYSICAL REQUIREMENTS, including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". Walking For short distances for short durations Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location. Sitting Paperwork is normally completed in an office at a desk or table Lifting Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. Carrying Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. During delivery, carry pizzas and beverages while performing "walking" and "climbing" duties. Pushing To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. Climbing Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. Stooping/Bending Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. Crouching/Squatting Performed occasionally to stock shelves and to clean low areas. Reaching Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. Qualifications • Valid U.S employment authorization that allows you to work in the United States of America., • Friendly, • Works well with others., • Works well under stress of high paced environment., • Organized, • Efficient in time management., • Must work weekends, • Preferred restaurant experience., • Ability to multitask., • Flexible but must understand you must work a minimum of 5 closing nights a week, including Friday, Saturday, and Sunday, non-negotiable, • Motivational skills, • Enthusiastic, • Possess the ability to train and develop a team., • Able to make employee schedules, • Able to place stores food orders/maintain inventory., • Able to keep the store employees in proper image., • Able to respond to customer concerns., • Must be able to follow Team Sharma Domino’s Policies., • Must be able to work together as a team., • Must understand all store calls must be answered after the first ring, • Exceptional product above all. Additional Information All your information will be kept confidential according to EEO guidelines.

Job DescriptionCompany Description Store Management Our Domino's Pizza General Managers are the backbone of our business! General Managers handle all aspects of running a Domino's Pizza store, including leading their team, setting high standards for customer service and maintaining exceptional product quality standards. Opportunities! Our Management Development Program allows only our own store managers to apply for franchising opportunities - which sets us apart from our competition. For many of our General Managers, the ultimate goal is to own their own business. Only individuals who have successfully managed a Domino's Pizza store for at least a year, are eligible to apply for a franchise. Join our team and learn how business ownership may be within your grasp! If you are looking for a career path within our corporation, you could become a Trainer or a Regional Manager in our field marketplace. Great Pay! Our managers are paid a starting base hourly wage of $19.50. In addition, managers are eligible to earn bonuses and incentives based on the profitability of their stores, as well as the store's overall performance. Qualified management applicants must be at least 18 years old, Some management experience is a plus. The ability to work in a fast-paced, high volume environment and be able to handle multiple tasks at once is required. Job Description * PHYSICAL REQUIREMENTS, including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". Walking For short distances for short durations Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location. Sitting Paperwork is normally completed in an office at a desk or table Lifting Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. Carrying Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. During delivery, carry pizzas and beverages while performing "walking" and "climbing" duties. Pushing To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. Climbing Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. Stooping/Bending Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. Crouching/Squatting Performed occasionally to stock shelves and to clean low areas. Reaching Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. Qualifications • Valid U.S employment authorization that allows you to work in the United States of America., • Friendly, • Works well with others., • Works well under stress of high paced environment., • Organized, • Efficient in time management., • Must work weekends, • Preferred restaurant experience., • Ability to multitask., • Flexible but must understand you must work a minimum of 5 closing nights a week, including Friday, Saturday, and Sunday, non-negotiable, • Motivational skills, • Enthusiastic, • Possess the ability to train and develop a team., • Able to make employee schedules, • Able to place stores food orders/maintain inventory., • Able to keep the store employees in proper image., • Able to respond to customer concerns., • Must be able to follow Team Sharma Domino’s Policies., • Must be able to work together as a team., • Must understand all store calls must be answered after the first ring, • Exceptional product above all. Additional Information All your information will be kept confidential according to EEO guidelines.

Job DescriptionCompany Description Store Management Our Domino's Pizza General Managers are the backbone of our business! General Managers handle all aspects of running a Domino's Pizza store, including leading their team, setting high standards for customer service and maintaining exceptional product quality standards. Opportunities! Our Management Development Program allows only our own store managers to apply for franchising opportunities - which sets us apart from our competition. For many of our General Managers, the ultimate goal is to own their own business. Only individuals who have successfully managed a Domino's Pizza store for at least a year, are eligible to apply for a franchise. Join our team and learn how business ownership may be within your grasp! If you are looking for a career path within our corporation, you could become a Trainer or a Regional Manager in our field marketplace. Great Pay! Our managers are paid a starting base hourly wage of $19.50. In addition, managers are eligible to earn bonuses and incentives based on the profitability of their stores, as well as the store's overall performance. Qualified management applicants must be at least 18 years old, Some management experience is a plus. The ability to work in a fast-paced, high volume environment and be able to handle multiple tasks at once is required. Job Description * PHYSICAL REQUIREMENTS, including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". Walking For short distances for short durations Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location. Sitting Paperwork is normally completed in an office at a desk or table Lifting Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. Carrying Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. During delivery, carry pizzas and beverages while performing "walking" and "climbing" duties. Pushing To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. Climbing Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. Stooping/Bending Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. Crouching/Squatting Performed occasionally to stock shelves and to clean low areas. Reaching Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. Qualifications • Valid U.S employment authorization that allows you to work in the United States of America., • Friendly, • Works well with others., • Works well under stress of high paced environment., • Organized, • Efficient in time management., • Must work weekends, • Preferred restaurant experience., • Ability to multitask., • Flexible but must understand you must work a minimum of 5 closing nights a week, including Friday, Saturday, and Sunday, non-negotiable, • Motivational skills, • Enthusiastic, • Possess the ability to train and develop a team., • Able to make employee schedules, • Able to place stores food orders/maintain inventory., • Able to keep the store employees in proper image., • Able to respond to customer concerns., • Must be able to follow Team Sharma Domino’s Policies., • Must be able to work together as a team., • Must understand all store calls must be answered after the first ring, • Exceptional product above all. Additional Information All your information will be kept confidential according to EEO guidelines.

Job DescriptionCompany Description Store Management Our Domino's Pizza General Managers are the backbone of our business! General Managers handle all aspects of running a Domino's Pizza store, including leading their team, setting high standards for customer service and maintaining exceptional product quality standards. Opportunities! Our Management Development Program allows only our own store managers to apply for franchising opportunities - which sets us apart from our competition. For many of our General Managers, the ultimate goal is to own their own business. Only individuals who have successfully managed a Domino's Pizza store for at least a year, are eligible to apply for a franchise. Join our team and learn how business ownership may be within your grasp! If you are looking for a career path within our corporation, you could become a Trainer or a Regional Manager in our field marketplace. Great Pay! Our managers are paid a starting base hourly wage of $19.50. In addition, managers are eligible to earn bonuses and incentives based on the profitability of their stores, as well as the store's overall performance. Qualified management applicants must be at least 18 years old, Some management experience is a plus. The ability to work in a fast-paced, high volume environment and be able to handle multiple tasks at once is required. Job Description * PHYSICAL REQUIREMENTS, including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". Walking For short distances for short durations Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location. Sitting Paperwork is normally completed in an office at a desk or table Lifting Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. Carrying Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. During delivery, carry pizzas and beverages while performing "walking" and "climbing" duties. Pushing To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. Climbing Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. Stooping/Bending Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. Crouching/Squatting Performed occasionally to stock shelves and to clean low areas. Reaching Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. Qualifications • Valid U.S employment authorization that allows you to work in the United States of America., • Friendly, • Works well with others., • Works well under stress of high paced environment., • Organized, • Efficient in time management., • Must work weekends, • Preferred restaurant experience., • Ability to multitask., • Flexible but must understand you must work a minimum of 5 closing nights a week, including Friday, Saturday, and Sunday, non-negotiable, • Motivational skills, • Enthusiastic, • Possess the ability to train and develop a team., • Able to make employee schedules, • Able to place stores food orders/maintain inventory., • Able to keep the store employees in proper image., • Able to respond to customer concerns., • Must be able to follow Team Sharma Domino’s Policies., • Must be able to work together as a team., • Must understand all store calls must be answered after the first ring, • Exceptional product above all. Additional Information All your information will be kept confidential according to EEO guidelines.

Job DescriptionCompany Description Store Management Our Domino's Pizza General Managers are the backbone of our business! General Managers handle all aspects of running a Domino's Pizza store, including leading their team, setting high standards for customer service and maintaining exceptional product quality standards. Opportunities! Our Management Development Program allows only our own store managers to apply for franchising opportunities - which sets us apart from our competition. For many of our General Managers, the ultimate goal is to own their own business. Only individuals who have successfully managed a Domino's Pizza store for at least a year, are eligible to apply for a franchise. Join our team and learn how business ownership may be within your grasp! If you are looking for a career path within our corporation, you could become a Trainer or a Regional Manager in our field marketplace. Great Pay! Our managers are paid a starting base hourly wage of $19.50. In addition, managers are eligible to earn bonuses and incentives based on the profitability of their stores, as well as the store's overall performance. Qualified management applicants must be at least 18 years old, Some management experience is a plus. The ability to work in a fast-paced, high volume environment and be able to handle multiple tasks at once is required. Job Description * PHYSICAL REQUIREMENTS, including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". Walking For short distances for short durations Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location. Sitting Paperwork is normally completed in an office at a desk or table Lifting Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. Carrying Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. During delivery, carry pizzas and beverages while performing "walking" and "climbing" duties. Pushing To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. Climbing Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. Stooping/Bending Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. Crouching/Squatting Performed occasionally to stock shelves and to clean low areas. Reaching Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. Qualifications • Valid U.S employment authorization that allows you to work in the United States of America., • Friendly, • Works well with others., • Works well under stress of high paced environment., • Organized, • Efficient in time management., • Must work weekends, • Preferred restaurant experience., • Ability to multitask., • Flexible but must understand you must work a minimum of 5 closing nights a week, including Friday, Saturday, and Sunday, non-negotiable, • Motivational skills, • Enthusiastic, • Possess the ability to train and develop a team., • Able to make employee schedules, • Able to place stores food orders/maintain inventory., • Able to keep the store employees in proper image., • Able to respond to customer concerns., • Must be able to follow Team Sharma Domino’s Policies., • Must be able to work together as a team., • Must understand all store calls must be answered after the first ring, • Exceptional product above all. Additional Information All your information will be kept confidential according to EEO guidelines.

Reports to the General Manager and Maitre D .Natural confidence, presence, raport with guests.Michelin-starred restaurant .Experience with RESY reservations system.Able to handle high volume and being solution based.Must be able to follow and understand expectations within their depar

Job DescriptionAssistant General Manager - Hoboken ABOUT HONEYGROWhoneygrow is a thriving Philadelphia-based fast-casual restaurant with a growing number of locations in the mid-Atlantic and northeast regions. Founded on the principles of bringing people together over quality, wholesome, and simple foods, honeygrow remains committed to its roots. Yet it's our key ingredient – our team – that truly propels and differentiates us in becoming a sustaining, great brand. We believe that our team members are the heart and soul of honeygrow, driving our success and embodying our core values of grit, pride, compassion, and focus. At honeygrow, creating and building a distinctive brand is in our DNA. As a company on the cusp of substantial growth, we are looking for like-minded individuals who share our passion and values to join us in shaping the future of honeygrow. We invite you to be a part of our story and contribute to our journey as we continue to redefine the fast-casual dining experience. honeygrow’s success depends on our people. Our restaurants can only prosper and provide opportunities for employment and growth when we continually improve ourselves, and the work we do. We believe that a commitment to uncompromising values and integrity should always support our decisions and actions as we pursue our goals. The following Core Values will guide our team as we move forward: • Work hard at work worth doing, • Your work directly betters people’s lives and happiness, • Enlighten each other to enlighten our guests, • Always be learning, always be improving, • Be mindful of your surroundings, • Exceed expectationsBENEFITS:, • Paid Time Off: Enjoy earned paid time off and one week of sick time granted annually., • Holiday Closures: Closed on Thanksgiving, Christmas, New Year’s Day, Memorial Day, Fourth of July, and Labor Day., • Financial Wellness: 401(k) with company match and free financial wellness counseling, • Insurance: Medical, Dental, Vision, FSA, Commuter Benefits, and Pet Insurance for qualifying employees., • Rewards: Achieve your work goals and get gift cards to popular retailers., • Wellness, Perks, & Discounts: Health resources and exclusive savings on entertainment, shopping, and hotels., • Meal Benefits: Free shift meals and discounts on meals and drinks on your days off., • Competitive Pay: Earn competitive wages, with instant access to your earnings via DailyPay., • Performance Reviews: Annual performance reviews with merit increases for qualifying employees., • Referral Bonus: Earn up to $500 for referring a friend., • Anniversary Gifts: Celebrate your work anniversaries with special gifts., • Career Growth: Opportunities for advancement and training in culinary and hospitality.ROLES + RESPONSIBILITIES:, • Lead honeygrow restaurant operations through understanding and enforcing all policies, procedures, standards, training programs, and cultural points., • Strive to be a honeygrow top performer, someone who has the desire and ability to perform excellent work, and whose constant effort elevates them, their team and honeygrow., • Support the General Manager in teaching the team how to be top performers empowered to achieve hg Standards., • Demonstrate integrity, honesty, knowledge, and the ability to exceed expectations of guests and team members alike while promoting the culture, values, and mission of honeygrow., • Fully comprehend and be able to perform every station in the restaurant and be trained on all functions through the Assistant General Manager level., • Effectively supervise scheduled shifts and manage all restaurant operations in the absence of the General Manager., • Assist General Manager in administrative duties and employee evaluations., • Maintain a clear line of communication with the General Manager relative to restaurant operations., • Assist in managing all scheduling functionalities including updated employee profile information, nightly and employee logbook entries, and weekly schedule production and publication., • Maintain the restaurant’s office area to hg organizational standards., • Assist in meeting restaurant financial objectives by holding accountability for the forecasting tool and all computer-related administration., • Work with the management team to implement financial goals and objectives as it relates to food cost, labor cost, and any other expenses associated with restaurant operations., • Ensure that we deliver a fantastic guest experience executing our hg Engine efficiently with every guest on every shift. Our hg Engine is comprised of speed, accuracy, cleanliness, superior product, and hospitality., • Actively coach and develop Service Managers., • Train, coach, and develop all employees with patience and diligence.REQUIREMENTS:, • Must be at least 18 years of age., • Must be available to work any shifts and days of the week., • ServSafe Certification., • Two years strong food prep and line experience., • Fast casual or similar restaurant environment experience preferred.PHYSICAL REQUIREMENTS:, • Must be able to stand and walk for extended periods., • Must be able to lift and carry up to 50 pounds., • Must possess close vision, distance vision, and peripheral vision., • Must be able to frequently bend, stoop, and reach., • Must have dexterity to handle kitchen equipment., • Must be comfortable working near open flames., • Must be able to work in a fast-paced environment with hot and cold areas., • Must be able to work in tight spaces. The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons.

Job Description Job Summary Tacombi is a fast-growing, omni-channel consumer and retail brand that is committed to globally sharing Mexican food and culture through hospitality experiences, CPG products, community outreach and digital content. Over the next couple years, we’ll be significantly expanding our footprint across the U.S., which means we are going to hire a lot of people and each one of them needs to uphold our brand promise, embody our core values and always extend Mexican Hospitality – Tacombi’s unique service culture – to our growing customer and employee bases. The General Manager position at Tacombi is like an entrepreneur, head coach and hospitality adventurer rolled into one. Your ability to lead a team and inspire them daily is what gets you out of bed in the morning, but figuring out what we could be doing better to serve our employees and customers is what keeps you up at night. You think and act like an owner, because that's what you are. You have really sound business fundamentals, possess a high-level of attention to detail, and are invested in your own (and your team's) success. Like owning any business, the job is as challenging as it is rewarding. The financial compensation for our General Manager is proportionate to their hard work, business acumen and leadership effectiveness. It is not, however, guaranteed. If you believe in yourself and the Tacombi brand, this could be the job for you to build a lasting and impactful career. Leadership • Motivates and inspires her/his team to bring out the best in them every single day., • Leads the restaurant team in its day-to-day operations through management delegation, hands on leadership and an empowering approach to thoughtful decision making., • Fosters an environment that thrives on teamwork, service, hustle & continuous improvement, • Serves as an ambassador of the Tacombi brand to make a positive impact on the guests, team and community you touch. Operational Excellence • Ensures that the food, vibe, ambiance and team are always on point, • Ensures that all the staff fully embodies the Tacombi mission, exceeding the highest standards of Mexican Hospitality so that all guests feel welcome and are given friendly and attentive service, • Thoughtfully schedules the staff with a consideration for business activity, while ensuring that both the guest expectations and the profitability targets are met, • Ensures the highest standards of cleanliness and organization, to reflect the care and pride in the service we provide, • Develops and continuously improves upon operating procedures to enhance the guest and employee experience, • Oversee facilities maintenance programs, ensuring that our spaces are safe and that our team is able to carry out their job with excellence Team Building • Develop and identify leaders within the organization, • Maximize the potential of the team both FOH and BOH, by recruiting, selecting, orienting, training, scheduling, coaching, developing, and disciplining Managers and staff., • Ensure that Tacombi Training Programs are being executed thoroughly and diligently; lead and oversee the development of the entire taquerias team, including managers and lead the one-on one employee performance evaluations., • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for violations of company policies, rules and procedures. Business Management • Efficiently manage the cost structure of the business to hit profitability targets for the restaurant and manage all administrative and reporting responsibilities., • Efficiently manage Labor, COGs and Expenses to meet goals/ budgets set., • Ensure a cost-conscious maintenance plan for all equipment through personal inspection and by following a preventative maintenance program FLSA Status: Exempt Primary Function/Department: Operations Reports to: District Manager

Job DescriptionService Manager - Hoboken ABOUT HONEYGROWhoneygrow is a thriving Philadelphia-based fast-casual restaurant with a growing number of locations in the mid-Atlantic and northeast regions. Founded on the principles of bringing people together over quality, wholesome, and simple foods, honeygrow remains committed to its roots. Yet it's our key ingredient – our team – that truly propels and differentiates us in becoming a sustaining, great brand. We believe that our team members are the heart and soul of honeygrow, driving our success and embodying our core values of grit, pride, compassion, and focus. At honeygrow, creating and building a distinctive brand is in our DNA. As a company on the cusp of substantial growth, we are looking for like-minded individuals who share our passion and values to join us in shaping the future of honeygrow. We invite you to be a part of our story and contribute to our journey as we continue to redefine the fast-casual dining experience. honeygrow’s success depends on our people. Our restaurants can only prosper and provide opportunities for employment and growth when we continually improve ourselves, and the work we do. We believe that a commitment to uncompromising values and integrity should always support our decisions and actions as we pursue our goals. The following Core Values will guide our team as we move forward: • Work hard at work worth doing, • Your work directly betters people’s lives and happiness, • Enlighten each other to enlighten our guests, • Always be learning, always be improving, • Be mindful of your surroundings, • Exceed expectationsBENEFITS:, • Paid Time Off: Enjoy earned paid time off and one week of sick time granted annually., • Holiday Closures: Closed on Thanksgiving, Christmas, New Year’s Day, Memorial Day, Fourth of July, and Labor Day., • Financial Wellness: 401(k) with company match and free financial wellness counseling, • Insurance: Medical, Dental, Vision, FSA, Commuter Benefits, and Pet Insurance for qualifying employees., • Rewards: Achieve your work goals and get gift cards to popular retailers., • Wellness, Perks, & Discounts: Health resources and exclusive savings on entertainment, shopping, and hotels., • Meal Benefits: Free shift meals and discounts on meals and drinks on your days off., • Competitive Pay: Earn competitive wages plus tips, with instant access to your earnings via DailyPay., • Performance Reviews: Annual performance reviews with merit increases for qualifying employees., • Referral Bonus: Earn up to $500 for referring a friend., • Anniversary Gifts: Celebrate your work anniversaries with special gifts., • Career Growth: Opportunities for advancement and training in culinary and hospitality.ROLES + RESPONSIBILITIES:, • Lead honeygrow restaurant operations through understanding and enforcing all policies, procedures, standards, training programs, and cultural points., • Strive to be a honeygrow top performer, someone who has the desire and ability to perform excellent work, and whose constant effort elevates them, their team and honeygrow., • Support the General Manager in teaching the team how to be top performers empowered to achieve hg Standards., • Demonstrate integrity, honesty, knowledge, and the ability to exceed expectations of guests and team members alike while promoting the culture, values, and mission of honeygrow., • Fully comprehend and be able to perform every station in the restaurant and be trained on all functions through the Service Manager level., • Oversee cash management, nightly report packaging, and all other administrative work relative to daily operations., • Actively train, coach, and develop all employees with patience and diligence., • Ensure that we deliver a fantastic guest experience executing our hg Engine efficiently with every guest on every shift. Our hg Engine is comprised of speed, accuracy, cleanliness, superior product, and hospitality., • Ensure that we follow all the food safety guidelines and procedures., • Effectively supervise scheduled shifts., • Uphold the restaurant to hg facilities standards and lead the restaurant’s preventative maintenance plan., • Complete facilities and food safety processes, including but not limited to completion of opening/closing checklists, line checks, and daily/weekly cleaning checklists.REQUIREMENTS:, • Must be at least 18 years of age., • Must be able to meet the scheduling needs of the restaurant., • Strong food prep experience., • ServSafe Certification preferred., • Previous training experience preferred., • Minimum one year of restaurant experience.PHYSICAL REQUIREMENTS:, • Must be able to stand and walk for extended periods., • Must be able to lift and carry up to 50 pounds., • Must possess close vision, distance vision, and peripheral vision., • Must be able to frequently bend, stoop, and reach., • Must have dexterity to handle kitchen equipment., • Must be comfortable working near open flames., • Must be able to work in a fast-paced environment with hot and cold areas., • Must be able to work in tight spaces. The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons. Over the last 3 months, Service Managers at this location are earning an average of $0.88 per hour in tips!

Job DescriptionDescription: Sommelier Pay Rate: $16.50 per hour plus tips Company Overview José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands. Position Summary The Sommelier will assist, supervise and support the overall wine program within the restaurant in partnership with JAG and Property Beverage Department leads. Assist in the introduction, education and sales of products. Support service teams through development and management of wine purchasing & storing, menu development and steps of service. • Actively perform wine service, focus on guest experience and sales. Take beverage orders; serve wine, beer, cocktails & other drinks to ensure correct service methods according to JAG standards., • Observe dining and serving areas to ensure cleanliness, proper setup and service; clean glassware, utensils & equipment. Ensure proper wine storing methods and conditions in the restaurants., • Partner with Beverage Leads, General Manager and Head Chef to develop & improve wine training program., • Regularly work to demonstrate technique & proper execution of wine service and storage., • Continually conduct research on new products and opportunities., • Maintain constant communication with local vendors and distributors to ensure wine supplies and/or to prevent wine shortage in the different markets., • Become familiar with wine control processes and used software (Excel, Micros, Compeat, etc.). Assist in the organization of wine related events & festivals in the restaurant., • Make sure proper utilization of the wine control methods at the restaurant level are kept in place and accurate., • Attend monthly beverage manager meetings to become familiar with the restaurant challenges and opportunities., • Assist in the creation and/or maintenance of opening, closing and running side work and general wine/glassware requisition and stock., • Wine certification from a recognized organization a plus, • Knowledge of Spanish wines and regions, • Must be able to speak clearly, read, write and understand English to facilitate the communication process., • Knowledge of appropriate table settings and service ware., • Thorough knowledge of menu items and service procedures., • Able to take direction, work in team environment & work calmly & effectively under pressure., • Must have problem solving abilities, be self-motivated, and organized., • This position will spend 100% of the time standing or walking, • Must be able to stand and exert well-paced mobility for up to 8 hrs. in length., • Must be able to lift up to 15 lbs. on a regular and continuing basis.

Job Description We are seeking a General Manager Restaurant to join our team! You will be responsible for providing customers with a memorable dining experience. Responsibilities: • Supervise and coordinate all culinary activities, • Oversee guest services and resolve issues, • Ensure a high quality of ingredients and food preparation, • Train and manage kitchen personnel, • Create and adjust staff schedules to meet restaurant needs, • Previous experience in food service or other related fields, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Excellent written and communication skills, • Strong attention to detail

Job Description As the General Manager, you will play a pivotal role in overseeing daily operations, managing a team of dedicated staff members, and ensuring the highest standards of service are maintained You will work closely with ownership to drive business growth and uphold our reputation for excellence Supervise and lead a team of employees, providing guidance and support as needed Manage inventory control to optimize stock levels and minimize waste Conduct interviews and participate in the hiring process to build a skilled team Utilize POS system for order processing and sales tracking Uphold quality standards in all aspects of food service operations Join our team as an General Manager and contribute to our mission of providing outstanding dining experiences through exceptional service and culinary excellence

Job Description Position Title: Director of Operations Salary: 130,000-160,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary The Director of Operations is responsible for overseeing and managing onsite operations and personnel in all service areas, including Café, Coffee Bars, Micro Kitchen, Events & Catering. The primary focus of this role is to implement and improve operational efficiencies, enhance hospitality and client satisfaction scores, and optimize financial performance. The Director of Operations will play a key role in staying updated on industry trends, researching innovative technologies, and ensuring compliance with company guidelines, program standards, and account Key Performance Indicators (KPIs). The position invo lves substantial involvement in business administration, including operational documentation, metric gathering, leadership presentations, client relations, and various business reports. POSITION OBJECTIVES: In the performance of their respective tasks and duties, all employees are expected to conform to the following: • Interact professionally with colleagues, clients, and external partners. • Executive-level presence with effective written and verbal communication skills., • Strong organizational skills with the ability to handle multiple tasks and priorities effectively., • Has a computer skill with a working knowledge of Microsoft Word, Excel and Power Point., • Strong passion for great food., • General culinary knowledge of basic kitchen practices, protocols and procedures Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1499581 Bon Appetit BRYAN GONI

Job Description Ready to Lead with Purpose? Join a Fast-Casual Concept Thats Redefining What Hospitality Means. If youre the kind of leader who believes great food can do good, we want to meet you. This is your chance to join a people-first, ethically driven restaurant group thats as passionate about sustainability and community as it is about flavor and hospitality. Were seeking a General Manager Apprentice whos ready to lead from the frontcoaching, inspiring, and rolling their sleeves to make every shift exceptional. Youll help drive a culture built on authenticity, accountability, and carewhere guests feel valued and teams feel empowered. What Youll Love About This Role • Competitive base salary + quarterly bonus potential ($66K$70K), • Paid vacation, sick days, and holidays, • Medical, dental, and vision insurance (employer contributions after 30 days), • Health Savings Account (HSA) + supplemental insurance (Accident, Hospital Indemnity), • 401(k) with low fees and eligibility after just 1 month, • Paid parental leave, • Company laptop + mobile phone stipend, • Generous meal discounts, • Relaxed, authentic cultureno stiff uniforms here, • Real career growth in a thriving, expanding brand, • Pre-tax commuter benefits (where applicable) Your Mission • Lead, train, and motivate a passionate restaurant team to deliver next-level hospitality, • Be hands-on in daily operationsleading from the line, not from the office, • Manage P&L performance, payroll, inventory, and cost controls with precision, • Foster a fun, inclusive, high-performance culture built on respect and teamwork, • Keep operations running smoothly and safely with an eye for detail and excellence What You Bring • 2+ years of restaurant management experience preferred, • A strong command of restaurant financials (P&L, COGS, labor, and beyond), • Current food handler certification, • Comfort working in an environment that handles shellfish, • A genuine passion for people, purpose, and great food If you believe leadership is about showing up, lifting others, and creating something worth sharingyoull feel right at home here. Lets build something meaningful together. **As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward-- #STSCompany DescriptionSuperior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States.\r\n\r\nOur recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace.\r\n\r\nOur recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service.\r\n\r\nOur success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish.\r\n\r\nLastly, we know what it takes and how to match the right candidate to the right client.

Job Description Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K Program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: • Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales., • Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team., • Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged., • Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed., • Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease., • Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same., • Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations., • Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians., • Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans., • Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals., • 3 - 5 years minimum kitchen or operational restaurant management experience., • A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen., • The willingness to roll up your sleeves and pitch in whenever and wherever necessary., • The demonstrated skills to motivate and develop a high-performing team., • The discipline and desire to create systems and organization within fast changing environments., • Excellent communication skills and an eye for detail., • Strong computer skills. You can navigate multiple digital ordering systems with ease., • Ability to learn technological platforms and work systematically with them., • Familiarity with restaurant costing and inventory software., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem. Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance, • Health insurance, • Paid time off, • Vision insurance Escape from the Every Day and Discover an Extraordinary Career Experience with Scratch Restaurants! Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal from scratch approach to hospitality. Currently featuring and expanding our Sushi by Scratch Restaurants and Pasta|Bar tasting menu concepts. Position Summary Responsible for all daily operations of the kitchen including but not limited to; menu development, ordering, costing, labor allocation and division, basic financials and general maintenance, sanitation and cleanliness protocols, inventory management, product quality adherence and any other goals or objectives set forth by SRG corporate. Essential Duties and Responsibilities Menu costing, planning and development. Adherence to generally accepted health and safety rules and regulations Training of staff on all standard procedures and development of skills Responsible for all aspects of kitchen operations each day prep pre-shift organization (dietaries, modifications, VIP accommodations etc) service cleaning closing procedures check outs Responsibility for hiring, separating employee, reviews, and disciplinary action of all kitchen staff Maintain and implement efficient systems within the kitchen: o cleaning lists o prep lists o order sheets o deep clean lists (weekly) o Schedules Product sourcing and ordering Recipe developments and dissemination per company standards Product research and procurement Conducting and lead service on a nightly basis Expertise in sushi rice production and forming techniques per company standards. Expertise in Soy sauce production methodology Leadership in counter and guest service (hospitality minded service) Expertise in Fish storage and quality standards Conduct pre and post shift meetings on a daily basis Accurately and effectively communicate with corporate management Insure high food quality standards at all times proper storage proper labeling training of staff routine tastings of all products produced routine audits of coolers and freezers Administrative duties include: o Invoices (Daily) o Plate IQ (Daily) o P/L (Daily) o Scheduling o Invoice maintenance. Meet or exceed revenue goals (monthly) and maintain a 20% or lower food cost. Assisting in all repairs of equipment and tools: o Request forms o Maintenance requests o Equipment maintenance Responsible for adhering to all budgets as laid out by management including: o labor o food o repairs o new equipment purchases o outside vendor purchases (Amazon, Etsy, Officemax etc) o linens Maintaining clean and orderly restaurant and kitchen at all times Travel This position may be required to travel. Supervisory Responsibilities This is a supervisory position. Process hiring paperwork and payroll with the General Manager. The CDC is responsible for administering all disciplinary action (verbal, written, etc) in employee performance related matters. Minimum Qualifications (Knowledge, Skills, and Abilities) Comfortability in Omakase style dining Expertise in fish butchery Proficiency in generally accepted sushi techniques per company standards General computing skills and abilities Be able properly use technology (upload receipts, report data, inventory) General knowledge in product storage and usage Be able to effectively communicate with team Be able to successfully work under pressure Physical Demands and Work Environment Standing for long periods of time Work in varied temperatures Must be able to life 35lbs Be able to bend, twist, reach, lift or stoop to retrieve or move product Be able to work in decrease light Be able to work in enclosed spaces

Job Description MAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values Our Culture Impact Kitchen prides itself on creating an incredible environment for those inside and outside our organization. We think like a professional team and are always training for the championship. Our Stats • 96% – The amount of managerial roles we filled through internal success planning last quarter., • 91% – Our average Employee Experience score. CULINARY EXPERIENCE TEAM MEMBER As a Culinary Experience Team Member (CETM) at Impact Kitchen you set the culinary standard high and are passionate to ensure guests enjoy their experience through incredible food. You create delectable and consistent dishes for dine-in and take-out guests, support back of house operations and partner with your Guest Experience counterparts on the team. Culinary Team Members are highly flexible individuals responsible for dishwashing, preparing and working both Hot and Cold line kitchen stations supporting Impact Kitchen’s breakfast, brunch, lunch and dinner menu. As proper food handling, food safety, and consistent recipe preparation are all vital to this position, a primary role of the CETM position is to monitor sanitation, food quality, and food freshness. This position is highly physical; therefore, individuals must possess a strong level of physical stamina. Ideal candidates are efficient, flexible, possess superior time management skills, are team players, and thrive in a fast-paced environment. COMPENSATION Culinary Experience Team Members earn $21.00/hour, paid time off, and receive a substantial discount on Impact Kitchen products and have flexible scheduling to accommodate a healthy balanced lifestyle. TEAM & DEPARTMENT Culinary Experience Team Members make an impact everyday through our back-of-house operations and make up a large portion of our total team population. In this role you will have the opportunity to collaborate with colleagues from multiple levels of the organization while being the main point of food production for our guests. The Culinary Experience Team Member reports to Culinary Experience Management including the Assistant Kitchen Manager, Kitchen Manager and General Manager of each Restaurant. Although the first entry point for our culinary inclined restaurant teams, the Culinary Experience Team Member is the perfect knowledge incubator. Those that excel in their capacity at a CETM have the opportunity to succeed to a Culinary Experience Lead role where they train and develop top talent for the organization, and then on to management. CORE RESPONSIBILITIES • Preparation, production and execution of menu items and food quality standards according to detailed recipes and instructions, • Operation and maintenance of dishwashing unit and dish-cleaning areas, • Ability to execute other custodial duties as needed, • Receiving and storage of deliveries as related to the commissary kitchen and 3rd party suppliers, • Effective storage, management, and safe rotation (FIFO) of all products, • Cleaning, sanitation and maintenance of kitchen equipment and food production spaces, • Minimum of 1 year of kitchen experience with a general understanding of cooking and cleaning fundamentals and practices, • Strong understanding of food safety and public health practices, • Ability to execute and thrive in a fast-paced environment, • Strong time management and organizational skills with the ability to multitask when required, • Ability to communicate effectively, and respectfully and work well with others in a team-based setting, • Be able to work in a standing position for extended periods, • Availability to work days, evenings, and weekends as business demands, • Ability to lift up to 50 LBS, • Work Permit required INCLUSIVITY AT IMPACT Impact Kitchen feeds a diverse community and is made stronger by a diverse team. We welcome and encourage applications from our entire community equally. As an Equal Opportunity Employer, the decision to hire is based solely on business needs, experience and future potential. Hiring is not determined or influenced by any classification of an individual as protected by the laws that govern the region for which the prospective individual would work within. This is true for all practices and policies within the employee journey/lifecycle. Impact Kitchen supports alternative ways to interview and encourages applications from individuals with disabilities. Should you require a reasonable accommodation, please indicate in your application. Both Impact Kitchen management and the applicant share responsibility to communicate and reasonably accommodate. Powered by JazzHR Bnns6PQpaT

About Wythe Hotel At the intersection of Brooklyn's industrial heritage and its cultural future stands Wythe Hotel - a pioneer that helped transform Williamsburg into one of the world's most dynamic neighborhoods. As we evolve with our neighborhood, we seek a Corporate Event Sales Manager who resonates with both Brooklyn’s heritage and future. Position Summary The Event Manager takes a client from the Sales & Contracting conversation to a fully realized event. Through a thorough understanding of the event operations and space functionalities, the Event Manager ensures client satisfaction is reached with an eye for details and logistics. While focused on hospitality, communication and planning, this position is also an extension of the Events Sales team, and driving revenue is key to this role. The EM should be able to add significant revenue through the planning process. The Event Manager will be a support to the Sales Directors, suggesting floorplans, coordinating event start and end time with other possible events happening on the same date while focusing on exceeding client expectations while being mindful of financial goals for both the clients and the hotel. They must be able to read and understand a contract and invoice, as well as confidently upsell to clients in a relevant manner. They will manage all coordination with clients and vendors, including, but not limited to, an introductory briefing to the client, recommending appropriate vendors and best practices for hosting events at Wythe Hotel, menu selection guidance, floor plan creation on Prismm BEO creation on Triple Seat, adding information on Alice, while liaising with internal departments such as front desk, AV, housekeeping, engineering, porters, kitchen, event staff, etc. as well as entering in group guestroom rooming lists and ensuring a safe event is hosted - all aligned with the client's vision, hotel needs and highest priorities. As a Manager in the Events Department, the Event Manager will also assist the Events General Manager with staff coaching & feedback when appropriate, and provide support to the new hire & annual review process. They will be present as a resource for our teams during setup and will ensure the client's vision is actualized by our service teams. Key Responsibilities • Oversight of event success from the first client interaction to closing out event financials and sending a warm note of thanks and an invite back., • Work to ensure excellent standards of personal service, responsiveness, follow through, professionalism, and event execution at every step of the process for our clients., • Must be able to recognize opportunities to maximize revenue by upselling and offering enhancements to create outstanding events and exceed guest needs. Must be a revenue driving member of the Events Sales team., • Extensive knowledge of Wythe Hotel’s food and beverage offerings, proper preparation and presentation of food and beverage items., • Extensive knowledge of meeting room capacities, floorplans and room set-up, furniture inventory, audio-visual internal and external capabilities and timing, and any other pertinent details as they relate to Events rooms set-up., • Directly oversee set-up for all events and buyouts. Oversee all corporate Events setups in terms of BEO requirements, floorplan, set up and breakdown, kitchen sheets, space appearance, A/V equipment, maintenance, storage, and equipment for both current and future events., • Create and maintain accuracy of BEO’s., • Communicate with all other Departments within the Hotel as necessary to ensure smooth execution of all Events, • Enter in group rooming lists and oversee final group guestroom billing to provide seamless service for clients hosting events with associated guestrooms., • Maintain complete knowledge of scheduled daily events, times/schedules, employee daily schedule/expected duties and setups for daily and future events, and daily activities of both active and non-active event spaces. Liaise as the main point of contact with group clients from turnover from the sales department through post-event review., • Oversee on-site event logistics, coordinating with all departments as well as outside vendors to ensure group requests are executed., • Serves as liaison with vendors by ensuring Wythe Hotel qualifications are met, processes and procedures are followed, insurance information is submitted, and quality standards are upheld., • Weekly service-ware rental orders, including coordination of delivery, storage, and pickup. Placing specialty rental orders; lighting, furniture, service ware., • Ensuring that competitive pricing is being obtained for all Events rentals., • Tour Event Spaces with clients and vendors as needed., • Weekly Kitchen / FOH sheet & packet management., • Obtain feedback on the quality of service and products post-event follow-up., • Invoicing & Billing: Charge group deposits when due, billing, and administration., • Collect reviews and critical feedback from clients and present opportunities for improvements to the relevant departments., • Capitalize on opportunities for repeat business by communicating opportunities to the Sales Directors. Experience & Skills Required • Catering knowledge, 2+ years experience in NYC venues preferred, • Ability to independently manage multiple tasks and projects and meet deadlines, • Desire to succeed in special event management by consistently providing outstanding customer service, • Ability to communicate effectively with clients and colleagues through verbal and written methods, • Ability to remain calm under pressure, handle stress well and think on your feet, • Technical competence (Tripleseat, Mews, Prism, Google Suite, 7Shifts, Alice, etc.), • Shows a high level of initiative, motivation, and detail orientation, • Able to present a calm and professional presence at all times., • Bring a positive attitude and set and example and the correct tone for the team each day What We Offer • Salary: $85,000-$90,000, • Comprehensive health benefits, • Paid Time Off, • Ongoing professional development, • Hotel room, Restaurant and Bar discounts, • Access to our network of cultural partners, • The chance to shape how discreet luxury is defined in Brooklyn To Apply: Send your resume and a note about why Wythe's vision resonates with you. We're less interested in generic cover letters than in understanding what draws you to this particular opportunity at this particular moment. The Wythe Hotel is an equal opportunity employer committed to building a team that reflects the dynamism of Brooklyn itself. Committed to creating an inclusive workplace that promotes and values diversity, we encourage applications from individuals of all backgrounds, abilities, and perspectives.

Job Description▶︎ Job Details ・Job Title: Kitchen Manager ・Client: Well-Known Japanese Restaurant Industry ・Working Location: New York, NY 10003 ・Working style: Onsite ・Employment Type: Permanent/Full-time ・Salary: 70-80K per yr + Excellent Benefit ・Visa Support : No ・Language: English ▶︎Key Responsibilities: Day-to-Day Operations ・Supervise all daily restaurant operations, including opening and closing procedures. ・Prepare and submit accurate operational reports to senior management on time. Customer Operations ・Lead the team to deliver fast, friendly, and professional customer service. ・Work closely with other managers to maintain service quality and smooth operations. ・Handle and resolve customer complaints, reporting major issues to management. ・Oversee cash and credit transactions to ensure accuracy and compliance. Safety and Hygiene ・Enforce health, safety, and sanitation standards in line with local regulations. ・Maintain a clean, safe, and healthy environment for both guests and employees. Food and Inventory Management ・Manage inventory of food, beverages, and supplies according to company standards. ・Control food costs and minimize waste through proper storage, portioning, and recipe use. ・Monitor and maintain proper food holding and refrigeration temperatures. ・Assist with deliveries, including checking and unloading orders. Product and Quality Control ・Ensure all dishes are prepared and presented consistently according to recipes and standards. Facilities and Equipment Maintenance ・Keep all kitchen equipment clean, well-maintained, and in good working condition. ・Follow preventive maintenance schedules to avoid downtime. Human Resources Management ・Work with the HR team on hiring, onboarding, training, and performance evaluations. ・Create staff schedules based on business needs while managing labor costs. ・Monitor staff attendance, hygiene, and adherence to company policies. ・Supervise employee meals and ensure all incidents are reported correctly. Knowledge and Skills ・Understand and follow all company policies, standards, and procedures. ・Demonstrate strong leadership, communication, and team-building skills. ・Continue to develop product knowledge and management abilities. General Responsibilities ・Cooperate with other managers to improve efficiency and guest satisfaction. ・Recommend operational improvements to senior management. ・Perform additional duties as required, including hands-on tasks when necessary. Powered by JazzHR IkUJXqbb7z

Job Description Meduza Mediterrania is an experience for all of your senses. Rooted in the mythology of the Mediterranean, the name evokes transformation, allure, and a world where every moment feels captivating. Inspired by the region’s flavors, traditions, and spirit, the menu celebrates peak ingredients, bold taste, and a balance of sophistication and pleasure. Each dish and each handcrafted cocktail reflect thoughtful artistry and a commitment to elevated dining. Meduza Mediterrania embodies high energy, impeccable service, and immersive atmosphere, creating moments that feel both indulgent and unforgettable. Meduza Mediterrania is located in New York, with Nashville coming soon. Meduza Mediterrania is an experience for all of your senses. Rooted in the mythology of the Mediterranean, the name evokes transformation, allure, and a world where every moment feels captivating. Inspired by the region’s flavors, traditions, and spirit, the menu celebrates peak ingredients, bold taste, and a balance of sophistication and pleasure. Each dish and each handcrafted cocktail reflect thoughtful artistry and a commitment to elevated dining. Meduza Mediterrania embodies high energy, impeccable service, and immersive atmosphere, creating moments that feel both indulgent and unforgettable. Meduza Mediterrania is located in New York, with Nashville coming soon. Why this role: The Beverage Manager plays a critical role in shaping the guest experience through beverage quality, consistency, and bar team leadership. This position is ideal for a hospitality leader with strong beverage knowledge who wants ownership of bar operations, cost control, team development, and execution within a growing restaurant group. Job Summary: The Beverage Manager reports to the General Manager and is responsible for overseeing all beverage operations, including bar standards, inventory, cost control, scheduling, training, and execution. With oversight from the General Manager and Beverage Director, this role manages day-to-day beverage functions including menu execution, staff development, marketing initiatives, and financial performance. In addition to beverage leadership, the Beverage Manager actively supports daily restaurant operations and collaborates with the management team to ensure a seamless guest experience across all departments. Key Responsibilities: Leadership & Team Development: · Train, coach, and develop bartenders and barbacks to ensure consistent execution of beverage standards. · Lead onboarding and ongoing training for new and existing bar staff. · Foster a high-performance, service-driven bar team culture. · Communicate menu changes, updates, and specials to bar staff and management. · Support and promote staff incentive and engagement programs. Operations & Beverage Execution: · Drive and enforce service standards for the Bar Department. · Ensure accuracy, consistency, and quality across all beverage offerings. · Ensure steps of service are consistently met and executed. · Oversee cocktail preparation, ensuring correct recipes, measurements, and ingredients are used. · Ensure correct product usage as specified by the Beverage Director and approved menus. · Maintain proper back bar, well placement, and overall bar setup. · Ensure bar cleanliness, organization, and adherence to brand standards. · Ensure all opening and closing duties are completed consistently. · Communicate 86’d items promptly to management and relevant teams. Inventory, Labor & Cost Management: · Maintain full responsibility and accountability for beverage cost performance. · Perform and submit accurate monthly beverage inventories. · Oversee liquor room organization, security, and product flow. · Manage ordering, receiving, and invoice documentation. · Ensure safekeeping and organization of invoices and inventory records. · Monitor comps, voids, spills, and variances on an ongoing basis. · Create and manage schedules for bartenders and barbacks. · Monitor labor efficiency, breaks, and overtime to remain within targets. Communication & Coordination: · Communicate staffing needs, changes, and unexpected coverage issues to the management team. · Relay menu updates and beverage changes clearly to staff and leadership. · Collaborate with the General Manager and Beverage Director on beverage initiatives and improvements. Qualifications: · Three (3) to five (5) years of management or supervisory experience in an upscale or full-service restaurant environment. · Previous hospitality experience with a strong passion for service and guest experience. · Strong working knowledge of cocktails, spirits, wine, and beverage operations. · Proven ability to lead and develop high-performing teams. · Strong organizational, interpersonal, and communication skills. · Basic computer proficiency required. · Ability to work nights, weekends, holidays, special events, and overtime as needed. · Knowledge of industry health, safety, and sanitation regulations. · Ability to make decisions quickly and perform under pressure. · Ability to lift up to 50 pounds and perform frequent bending and reaching. · Ability to stand for extended periods and perform repetitive motions. · Regular handling of alcoholic beverages required. · High school diploma or GED preferred. Benefits & Perks As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and work-life balance. Benefits include: · Medical Insurance. · Dental Insurance. · Vision insurance. · Paid Time Off (PTO). · Life insurance. · Opportunities for professional growth and development. Benefits eligibility and details may vary by position and location.

Job DescriptionEmmy Squared Hell’s Kitchen is looking for an experienced, energetic Kitchen Supervisor to join our team! Emmy Squared Pizza / Pizza Loves Emily is a growing restaurant group that offers: • Opportunities for advancement, • A fun, supportive work environment, • Competitive pay, • Health benefits for full-time employees Kitchen Supervisor Key Responsibilities: • Direct supervision of kitchen employees daily; ensuring policies, procedures, and operational flow are consistently followed., • In partnership with the Kitchen Manager/Chef, ensure the efficient and effective running of the kitchen with a focus on minimizing operating costs., • Assist with hiring, onboarding, and ongoing training of kitchen employees., • Ensure all kitchen equipment is properly used, maintained, and functioning safely., • Maintain high standards of food quality, consistency, and presentation to ensure an exceptional guest experience., • Prepare menu items and serve as an expeditor when needed to support service flow., • Ensure all dishes meet restaurant standards prior to leaving the kitchen., • Assist with labor management, including adjusting schedules to meet business needs and financial targets., • Enforce and maintain compliance with Department of Health regulations, ensuring superior cleanliness and sanitation throughout all kitchen areas., • Provide training and support to Front of House employees, including menu knowledge and guidance on meeting dietary needs. Kitchen Supervisor Qualifications: • Previous culinary management experience in a full-service restaurant; a passion for food is a must and pizza knowledge is a plus!, • ServSafe certified food manager preferred., • Proven culinary skills with the ability to lead, develop, and motivate a team., • Ability to multi-task and work in a fast-paced environment while effectively delegating responsibilities., • Strong understanding of food cost and the ability to align inventory with business demands., • Proficiency with computers and excellent written and verbal communication skills., • Ability to work a flexible schedule including nights, weekends, and holidays., • Must be able to lift/carry up to 40 lbs. and push/pull up to 75 lbs., • Ability to walk and stand for extended periods of time, with frequent bending, twisting, squatting, and reaching overhead., • Must be able to safely utilize culinary tools (knives, commercial equipment, etc.) and have the ability to taste and smell during food preparation. Emmy Squared/Pizza Loves Emily is an Equal Opportunity Employer and treats all applicants for employment equally based upon job-related qualifications and without regard to race, sex, color, age, sexual orientation, gender identification, marital status, military or veteran status, national origin, disability, religion, political activity, or any other characteristic protected by law.

Job DescriptionDescription: We’re thrilled to announce the Grand Opening of Motek West Village — a very exciting and unique opportunity to join our team at the start of this new chapter! We’re looking for passionate and driven hospitality professionals who want to be part of something special from day one. Motek, a part of Happy Corner Hospitality collective, is an Israeli-Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations. Position Summary: As Executive Chef, you will lead all back-of-house operations, overseeing menu execution, food quality, cost control, and kitchen performance. You are responsible for building and managing a high-performing culinary team, maintaining food safety standards, and ensuring efficient daily operations. Serving as the primary link between front- and back-of-house teams, you will drive consistency, communication, and exceptional dining experiences. Responsibilities: • Oversee all food production to ensure quality, consistency, and efficiency, • Manage kitchen inventory, ordering, and equipment control, • Lead line operations to support smooth, timely service, • Maintain quality control and presentation standards, • Train, cross-train, and develop culinary team members, • Ensure a clean, organized kitchen and compliance with food safety regulations, • Oversee expediting to coordinate orders and maintain service flow, • Competitive salary., • Wages paid weekly., • Growth opportunity., • 401k savings plans., • Medical, dental and vision insurance., • Commuter benefits., • Employee discounts. Requirements:, • Minimum of five (5) years of culinary leadership experience managing high-volume, fast-paced kitchen operations; experience with Mediterranean cuisine is a plus., • Culinary degree or equivalent professional culinary training preferred., • Demonstrated knowledge of food safety, sanitation, and regulatory compliance, with the ability to consistently enforce standards., • Proven experience with menu costing, budgeting, inventory control, and food cost management to meet financial goals., • Ability to manage labor planning, scheduling, and productivity while maintaining operational efficiency and service standards., • Strong organizational skills with the ability to multitask and prioritize in a fast-paced environment., • High attention to detail across food quality, systems, and operational execution., • Effective communicator with a collaborative, team-oriented leadership style., • Bilingual proficiency is a plus., • Flexibility to work evenings, weekends, and holidays as needed.

Job DescriptionDescription: Summary Direct flow of service and ensure guest satisfaction. Supervise, train and schedule all floor staff. Confirm with food preparation and other personnel to plan menus and other related activities. Contribute to the evolution of service, position in the market, and standard of excellence. Essential Functions • Interview, hire, evaluate, reward, and discipline market FOH personnel., • Orient, motivate, train, and educate all FOH personnel in Restaurant policies, procedures, and rules, • Schedule appropriately for the Restaurant in the absence of General Manager, • Effectively supervise floor staff to ensure professional service and guest satisfaction during hours of operation., • Oversee all FOH supplies and hard goods orders ensuring that the Restaurant is stocked appropriately for the time of year and advise General Manager on any ordering needs, • Educate FOH personnel in product awareness and cultivate long-term service knowledge., • Build rapport with Restaurant guests and ensure an enjoyable and memorable experience., • Ensure that all Restaurant signage is accurate and in keeping with the theme of Restaurant, • Responsible for keeping all signage up to date, • Conduct end of week inventories accurately and timely for beverage program, • Responsible for accurately reporting payroll on a daily basis, • Responsible for the end of night closeout and cash drop, • Maintain the Aloha database with accurate items and prices, • Maintain employee files., • Perform all daily tasks as indicated on opening and closing checklists, • Ultimately responsible for cleanliness and repair of Restaurant and office., • Attend and contribute to weekly director meetings., • Work closely and with all management staff., • Foster a culture in which customer satisfaction is the primary concern., • Establish open lines of communication between FOH and BOH at all times., • Establish role as a spokesperson for the Restaurant within the community and with Restaurant’s guests., • Become entrepreneurial in all endeavors with a view to increasing sales and guest satisfaction, • Maintain knowledge of local competition and general industry trends., • Ensure adherence to all budget line items Requirements: Education: Must have at least a high school diploma or GED Experience: Previous F&B experience is required with at least 2 years of Assistant Manager experience or above. Technical Skills and Knowledge of Job: • Have managed and purchased liquor in NYC before., • Ability to work well under pressure and be self-motivated., • Good organizational, time management and sales skills. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to: • Able to work standing up and walking during the entire shift. Certain locations require employees to work 10 consecutive hours or more per day., • Able to continuously reach, carry, lift, bend, stoop and wipe, • Pulling and pushing up to 50 pounds, • Common hazards include but are not limited to burns, falls, slipping, tripping and cuts., • Personal hygiene is a must plus frequent washing of hands is required, • Must be of legal age to serve alcohol

Job DescriptionHeadquartered in New York City, located in the heart of Midtown Manhattan, our Loews Hotels & Co Home Office teams support our properties throughout the United States. Our talented teams provide guidance over strategic planning, operations, revenue management, communications, sales, development, brand marketing, finance, human resources and information technology. . Who We Are: Founded in 1960, Loews Hotels & Co-operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: * This is a bonus eligible position * Competitive health & wellness benefits, 401(K) & company match * Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement * Training & Development opportunities, career growth * Tuition Reimbursement * Employee Hotel Rates, other discounts, perks and more What We're Looking For: As the IT Audit Manager at Loews Hotels, you'll be at the forefront of our IT-focused audit endeavors, reporting directly to the Vice President, Internal Audit. This role offers an opportunity to lead and manage Sarbanes-Oxley (SOX) compliance audits over IT general controls (ITGCs) and drive operational IT audit processes, ensuring the integrity and security of our technology landscape. Collaborate closely with the VP, Internal Audit to craft annual risk assessments and risk-based audit plans, leveraging your expertise to identify key areas of focus and opportunity. Further, the IT Audit Manager successfully establishes positive working relationships with key internal and external stakeholders at all levels, including Executive and Senior Leadership, Loews Corporation Internal Audit, co-source partners, and external auditors. Who You Are: * A guardian of ethics guided by principles of integrity, honesty, and respect * A continuous learner who is constantly evolving, mastering new skills, and staying updated on industry trends * A relentless communicator, fostering collaboration to support their colleagues and drive collective success * A natural, effective leader who takes initiative, makes decisions, and motivates others * A quick learner who is nimble in adapting to new situations and thrives in a dynamic work environment * Veterans and military spouses are encouraged to apply What You'll Do: * Perform annual risk assessments to develop the annual risk-based audit plan, evaluating the adequacy and operating effectiveness of internal controls by conducting audits of all business units (i.e., corporate/home office, hotel properties, and the shared service center), communicating audit recommendations to remediate audit issues or concerns identified, and providing IT advisory and assurance services to improve internal controls, operations, risk management, and compliance * Provide independent, objective IT assurance and advisory services to assess, evaluate, and validate the design and operating effectiveness of internal controls, while also adding value towards continuous process improvement opportunities within the organization * Lead and manage the planning, fieldwork, and reporting phases of IT compliance audits (including the review of quarterly IT SOX compliance certifications and completion of annual IT SOX compliance audits as required by SOX 302 and SOX 404, respectively) across the organization * Participate in the Annual Audit Risk Assessment and Enterprise Risk Management (ERM) processes, including understanding standard operating procedures and risk management policies, IT security and governance policies, interviewing key internal stakeholders, reviewing control self-assessments (CSAs) completed by hotel management, and analyzing financial data and information, which will help define annual risk-based audit plans * Share input and ideas towards developing audit risk and control matrices, mapping/documenting processes and procedures (e.g., flow charts and walkthrough narratives), and creating/enhancing audit methodologies and strategies * Perform detailed IT audit testing procedures during the fieldwork phase, while maintaining supporting audit workpapers, and thoroughly documenting any audit results and issues identified * Execute integrated audits consisting of financial, operational, IT, and compliance auditing procedures in collaboration with the Audit Manager * Clearly and timely communicate audit results and significant findings to the VP, Internal Audit, business and process owners, and senior management, and effectively advise on audit recommendations and corrective action plans to remediate issues * Assist with drafting formal audit reports and presentations that will be communicated to the Audit Committee, Executive and Senior Leadership team members and all other related key stakeholders * Partner with the IT Security and Governance team to assess and evaluate all IT general controls (ITGCs), as well as to complete special projects involving Cyber Security, Data Governance & Classification, Service Organization Controls (SOC) Reviews, System Implementations, Payment Card Industry Data Security Standards (PCI DSS) Compliance, etc. * Collaborate with the IT Business Intelligence team to design data analytics for continuous monitoring and automated audit testing by leveraging available analytical tools and resources * Hire, train, coach, and develop new staff and senior internal auditors, as needed * Co-lead and manage internal and external parties (e.g., co-source partners) to conduct planned audits * Coordinate with external auditors for interim and year-end financial statement audits, as necessary * Attend all required training sessions and meetings * Perform other duties as assigned Your Qualifications Include: * Bachelor's in accounting, finance, or IT related field required; Master's degree in referenced fields preferred * A minimum of six years of external or internal audit experience with working knowledge of and skill in applying Generally Accepted Accounting Principles (GAAP), Generally Accepted Auditing Standards (GAAS), Institute of Internal Auditors (IIA) Standards, SOX Compliance Requirements, Cyber Security Framework Standards (e.g., National Institute of Standards Technology - NIST), PCI DSS, etc. * Extensive understanding of internal controls and risks with the ability to recognize significant control issues and risk exposure across the organization * Experience assessing IT risks (including SOX), and evaluating the adequacy, design, and operating effectiveness of ITGCs * Strong understanding of IT security, governance, network, and infrastructure processes and procedures * Familiarity with utilizing data analytics tools to gain full coverage of audit population and automate auditing procedures * Proven track record of successfully managing and leading staff and senior internal auditors to effectively and sufficiently complete audit assignments and timely report on results * Excellent communication skills (verbal and written) in interactions with team members at all levels, including control or business process owners and senior management * Strong interpersonal skills with the ability to effectively develop and maintain positive working relationships cross-functionally with all levels of team members (e.g., Accounting, Finance, Operations, Compliance, Legal, HR, Loews Corporate Internal Audit, etc.) and external parties (e.g., co-source partners and external auditors) * Flexibility to work independently and in a team-oriented environment depending on assignment needs * Combination of Public Accounting (external audit) and Internal Audit experience preferred * IT audit experience at a company within the hospitality, restaurant, and retail industries, preferred * Knowledge of systems and applications such as, Oracle Enterprise Resource Planning (ERP), Workday Human Resources Information System (HRIS), Opera Property Management System (PMS), etc. with the ability to utilize system reports for audit testing and data analytics, preferred * Ability to work a flexible schedule based on business needs * Must be willing and able to travel up to 30% of the time, depending on business needs Who You'll Supervise: * Indirect team members (i.e., senior internal auditors) depending on the projects assigned * External co-source staff auditors, as needed . Salary range for this position, based on experience, is $116,000.00 to $145,000.00. Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Job DescriptionMAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. Together we can make an Impact Everyday. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values • 96% – The amount of managerial roles we filled through internal success planning last quarter., • 91% – Our average Employee Experience score. CULINARY EXPERIENCE MANAGER (Kitchen Manager) As a Culinary Experience Manager (CEM) at Impact Kitchen, you are the culinary leader in the restaurant. You set the tone for excellence through high food standards, a hands-on approach, and a deep passion for delivering a consistent and elevated guest experience. You lead your team by example — actively participating in prep, cooking, and expo — and ensure that every dish served meets our standards for quality, execution, and consistency. You are fully accountable for all aspects of kitchen operations, including food quality, team leadership, cost control, and cleanliness. In collaboration with your Guest Experience counterparts, you help deliver a seamless and memorable experience for every guest. The natural progression from this role is to Restaurant General Manager. COMPENSATION Culinary Experience Managers earn a total comp of $90,000 - $110,000 per year. Additional benefits include: * Meal stipend * Substantial staff discount on Impact Kitchen products * Eligibility for health and dental benefits * Paid vacation and sick time * Flexible scheduling to support a balanced lifestyle TEAM & DEPARTMENT The Culinary Experience Manager leads all aspects of the kitchen and Culinary Experience Team with a focus on delivering great food, minimizing waste, and running a profitable, organized, and safe back-of-house operation. You must be an advocate for our food and lifestyle philosophies, actively participating in and promoting Impact Kitchen’s ethos and values. This role is accountable for food execution, people leadership, cleanliness, equipment maintenance, and food/labour cost management. You are expected to lead from the kitchen, engaging with your team on the line, in prep, and at expo to model professionalism, urgency, and excellence. The CEM reports to the Restaurant General Manager. CORE RESPONSIBILITIES * Lead all daily kitchen operations including food production, prep, service, and sanitation * Lead by example in all areas of kitchen execution - including prepping, cooking, and expo - to set the standard for quality, speed, and professionalism * Ensure all food served consistently meets Impact Kitchen’s quality, presentation, and taste standards * Maintain full compliance with federal, state, and municipal health and safety regulations * Schedule kitchen personnel in alignment with business forecasts and labour budgets * Use Impact Kitchen’s tech platforms to monitor performance and drive efficient kitchen operations * Recruit, train, and develop top kitchen talent with clear expectations and structured feedback * Lead team development using Impact Academy (LMS), and guide employees through career planning and evaluations * Foster a strong, motivated, and inclusive team culture focused on continuous improvement * Monitor and control key performance indicators including food cost, labour, and waste * Participate in quarterly Restaurant Performance Presentations with senior leadership * Collaborate with senior management and the culinary team on recipe development, seasonal updates, and execution of new menu items SKILLS & QUALIFICATIONS * Culinary degree or equivalent experience (Red Seal preferred) * 3–5+ years of kitchen management experience in a high-volume corporate foodservice environment. * Strong understanding of food and labour cost control in a high-volume kitchen * Comprehensive knowledge of food production, sanitation, and kitchen safety regulations * Proven leadership, coaching, and organizational skills * Ability to maintain and train on consistency, quality, and presentation standards * Experience developing and leading teams with a focus on accountability and growth * Flexible schedule including availability for weekends and holidays; open to working extended hours as needed * Commissary or multi-location experience is considered an asset * Ability to lift over 20 lbs and remain on your feet during long shifts As an Equal Opportunity Employer, our hiring decisions are based solely on business needs, experience, and potential. We do not discriminate based on any protected classification under local or federal laws. Impact Kitchen is also committed to accessible hiring practices. If you require accommodation during the recruitment process, please let us know. Both the applicant and Impact Kitchen share the responsibility to communicate and accommodate reasonably. Powered by JazzHR hkljPQPxIT

Job DescriptionAbout Ghirardelli Are you ready to make your mark in one of the most iconic landmarks of New York City? We're seeking an enthusiastic and dynamic Store Manager to lead the launch and management of our new store in the legendary Empire State Building! Join the Ghirardelli team! Scope of Responsibilities The General Manager is most directly responsible and accountable for all aspects of managing our store and upholding the high standards of the Company and its reputation. The General Manager ensures that the store operates in a way that delivers excellent customer service, maximizes financial return, and fosters an environment that makes Ghirardelli a great place to work for our employees. General Management • Ensures the well-being of store and its employees through effective management of safety and risk, including prevention, escalation, and response, • Effectively and timely communicates with all levels of the organization by following company standards of team-building, recognition, and professionalism, • Works closely with store personnel, store and division management teams, and Ghirardelli corporate liaisons, such as human resources, finance, and payroll, • Establishes and effectively prioritizes daily store activities, • Upholds the values of exemplary customer service by modeling behavior and leadership, • Monitors sales and labor cost issues on a daily basis with a goal to maximize profitability without sacrificing customer service, • Responds in a timely manner to all escalated customer service issues, • Maintains high standards of cleanliness, food/product safety, and branding requirements, • Properly uses POS system in all its functionality, including payroll, inventory management, cost of goods sold, gross profit, and customer service, • Works in tandem with regional manager to establish store plans that are attainable and growth-oriented, • Works in conjunction with regional manager and finance department to establish profit and loss for the store, • Performs payroll, scheduling, interviewing, selection, in-service training, and separation management in conjunction with the human resources and payroll departments, • Develops store personnel, especially the management team, using coaching, mentoring, and empowerment practicesSpecific Knowledge & Skills, • High school diploma or GED required, Associate or higher degree preferred, especially with culinary or managerial emphasis, • 3+years of related experience in the restaurant or retail field at a managerial level, • Prior experience at a high-volume, casual dining establishment in a general manager or regional manager role preferred, • High school diploma or GED required, Associate or higher degree preferred, especially with culinary or managerial emphasis, • 3+years of related experience in the restaurant or retail field at a managerial level, • Occasional to Constant Repetitive Fine Manipulation (keyboarding, ten key, writing), • Rare to Occasional Simple Grasping, • Rare to Occasional ability to lift and carry up to 50 pounds, • Occasional to Constant Sitting, • Occasional to Constant Walking, • Occasional to Constant Standing, • Rare to Occasional twisting of the neck and waist, • Rare to Occasional Reaching at or below the Shoulder level, • Ability to travel to various locations across the country, • Occasional to Frequent usage of verbal communication equipment (telephone, radio, cellular) Powered by JazzHR 0qJUU8FkQU

Job DescriptionCompany Description Store Management Our Domino's Pizza General Managers are the backbone of our business! General Managers handle all aspects of running a Domino's Pizza store, including leading their team, setting high standards for customer service and maintaining exceptional product quality standards. Opportunities! Our Management Development Program allows only our own store managers to apply for franchising opportunities - which sets us apart from our competition. For many of our General Managers, the ultimate goal is to own their own business. Only individuals who have successfully managed a Domino's Pizza store for at least a year, are eligible to apply for a franchise. Join our team and learn how business ownership may be within your grasp! If you are looking for a career path within our corporation, you could become a Trainer or a Regional Manager in our field marketplace. Great Pay! Our managers are paid a starting base hourly wage of $19.50. In addition, managers are eligible to earn bonuses and incentives based on the profitability of their stores, as well as the store's overall performance. Qualified management applicants must be at least 18 years old, Some management experience is a plus. The ability to work in a fast-paced, high volume environment and be able to handle multiple tasks at once is required. Job Description * PHYSICAL REQUIREMENTS, including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". Walking For short distances for short durations Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location. Sitting Paperwork is normally completed in an office at a desk or table Lifting Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. Carrying Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. During delivery, carry pizzas and beverages while performing "walking" and "climbing" duties. Pushing To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. Climbing Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. Stooping/Bending Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. Crouching/Squatting Performed occasionally to stock shelves and to clean low areas. Reaching Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. Qualifications • Valid U.S employment authorization that allows you to work in the United States of America., • Friendly, • Works well with others., • Works well under stress of high paced environment., • Organized, • Efficient in time management., • Must work weekends, • Preferred restaurant experience., • Ability to multitask., • Flexible but must understand you must work a minimum of 5 closing nights a week, including Friday, Saturday, and Sunday, non-negotiable, • Motivational skills, • Enthusiastic, • Possess the ability to train and develop a team., • Able to make employee schedules, • Able to place stores food orders/maintain inventory., • Able to keep the store employees in proper image., • Able to respond to customer concerns., • Must be able to follow Team Sharma Domino’s Policies., • Must be able to work together as a team., • Must understand all store calls must be answered after the first ring, • Exceptional product above all. Additional Information All your information will be kept confidential according to EEO guidelines.

Job DescriptionOur Company/Job Summary Ghirardelli's employees are the face of our company. They set us apart from other retailers. They are ambassadors of our brand and over the past 48 years, our Restaurant and Retail division has evolved from a single soda fountain and retail store in Ghirardelli Square into a dynamic department, with over 700 colleagues. We believe our vision is changing the way the consumer experiences chocolate and our objective is to be America's #1 premium chocolate company. The Supervisor will be responsible and accountable for various aspects of managing our store and upholding the high standards of the company and its reputation. The supervisor will help the general manager and his or her management team to ensure that the store operates in a way that helps deliver excellent customer service, maximizes financial return, and fosters an environment that makes Ghirardelli a great place to work for our employees. Scope of Responsibilities Store Management • Ensures the well-being of store and its employees through effective management of safety and risk, including prevention, escalation, and response, • Effectively and timely communicates with all levels of the organization by following company standards of team-building, recognition, and professionalism, • Effectively prioritizes daily store activities under the direction of the general manager, • Manages operations of total sales floor or sales units (e.g., cash/wrap, retail, or fountain areas) and ensures Chocolateers and optimizing resources and strategically placed, • Serves a principal point of contact with Corporate employees and outside vendors if no management members are present at the store, especially while covering absences, vacations, and leaves, • Upholds the values of exemplary customer service by modeling behavior and leadership, • Monitors sales and labor cost issues in real-time with a goal to maximize profitability without sacrificing customer service, • Responds in a timely manner to all escalated customer service issues, • Maintains high standards of cleanliness, food/product safety, and branding requirements, including monitoring of communications with guests regarding allergens ensuring company policy is strictly followed, • Assists with payroll, scheduling, interviewing, selection, in-service training, under the auspices of the general manager and in conjunction with the human resources and payroll departments, • Develops Chocolateers using coaching, mentoring, and empowerment practices, • Handles basic Chocolateer employee relations functions, including discipline or suspensions as needed under the direction of the general manager, • Serves as a general resource and role model for ChocolateersSpecific Knowledge and Skills, • Clear, professional, and effective oral and written communication, • Team-building skills of empathy, rapport-building, delegation, and empowerment, • Ability to manage time effectively and be self-directed under minimal supervision, • Ability to conduct evidence-based business forecasting for sales and resource needs, • Familiarity with point of sale systems, such as MICROS, • High school diploma or GED preferred, • Rare to Occasional ability to lift and carry up to 50 pounds, • Ability to travel to various locations across the country Pay Rate: $23.00/hr + Tips! Powered by JazzHR jWjrtEztkF

Job Description Murray's Sturgeon Shop: Gourmet Specialty Food Store Manager Murray's Sturgeon Shop, a renowned family-run specialty food store (NYT and Zagat reviewed, 4.7 on Google and Yelp) has been serving NYC and the nation with the highest quality smoked fish, caviar, and appetizing delights for 80 years. We are looking for an experienced, passionate, and entrepreneurial individual to step into the role of Gourmet Specialty Food Store Manager. Key Responsibilities · Operational Management: Oversee all daily store operations, including food preparation, product slicing, counter service, inventory, ordering, and scheduling. · Specialized Product Expertise: Deep knowledge and skill in handling, preparation, and presentation of Jewish appetizing foods (especially smoked and cured fish, sturgeon, whitefish, lox, herring, etc.) and general high-quality fish products. · Customer Experience: Uphold the reputation of our legacy shop by ensuring an exceptional, friendly, and knowledgeable customer experience. Develop and maintain strong relationships with our loyal clientele. · Team Leadership: Recruit, train, mentor, and manage a small, dedicated team, fostering a positive, family-like work environment. · Financial & Inventory Control: Manage budgets, control labor and food costs, minimize waste, and ensure accurate cash handling and reporting. · Compliance: Ensure the shop maintains the highest standards of food safety, sanitation, and compliance with all health regulations. · Growth & Strategy (Long-Term): Work closely with the current owners to identify opportunities for growth, streamline processes, and develop strategies for the future of the shop and continued success of Murray’s. Ideal Candidate Qualifications · Experience: A minimum of 2+ years of managerial experience in a high-volume, specialty deli, appetizing shop, restaurant, catering service, or similar fine food environment is required. · Specialization: Proven, hands-on experience and a genuine passion for specialty Jewish appetizing foods (deli/fish) are a plus but not required – a willingness to learn is also acceptable. · Leadership & Personality: A great, outgoing personality with strong interpersonal and communication skills. Must be a self-starter, highly reliable, and capable of leading by example in a fast-paced setting. · Entrepreneurial Drive: A strong interest in taking on a long-term managerial role. · Integrity: Must align with the values of a family-run business, demonstrating honesty, dedication, and respect. Company DescriptionFamily run businessFamily run business

Job DescriptionCompany Description Initial hiring pay range (based on location, experience, etc.): $25.50 - 26.50 / hour At Raising Cane’s Chicken Fingers®, we serve only the most craveable chicken finger meals – it’s our One Love! Known for our great Crew and cool Culture, we follow a Work Hard. Have Fun. philosophy. Raising Cane’s is the fastest-growing chicken concept around and is on track to be a Top 10 Restaurant Brand in the United States. Each Crewmember is important to our rapid growth and enduring success. Now is your chance to join the Team and Raise The Bar! Benefits offered for all Full-time Restaurant Managers: • Medical, Dental, Vision & Pharmacy Benefits, • Dependent Care & Healthcare Flexible Spending Accounts, • Company-provided Life and Disability insurance, • Hospital Indemnity, Accident and Critical Illness, • 401(k) With Employer Match (age 21 & older), • Access to financial advisors for budget and retirement planning, • One Pass Gym Membership Program, • Tuition Reimbursement, • Crewmember Assistance Program, • Weekly Pay!*, • Competitive pay + monthly bonus, • Paid Time Off & Sick time, • 8 paid Holidays a year**, • Early closure for company events, • Casual Work Attire, • Perkspot Employee Discount Programs, • *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly., • **Some locations may vary Job Description Your Role at Raising Cane’s: The Operations Manager (OM) is responsible for supporting the Restaurant Leader in leading operational excellence of the Restaurant and upholding Raising Cane’s standards and culture in all areas of Restaurant operations. Your Impact and Responsibilities: • Purpose of the position:, • Executes Restaurant operations functions, • Acts as manager on duty and opens and closes the Restaurant, • Manages cash handling and ensures accountability, • General to the role:, • Enforces Raising Cane’s policies and standards, • Executes shift management meeting Raising Cane’s operations and safety standards, • Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed, • Deploys Crewmembers during a shift, • Provides exemplary customer service, • Utilizes reward and recognition program for the Crewmembers in the Restaurant, • Authorizes employee functions requiring manager approval (e.g. discounts, promotions, timeclock overrides, etc.), • Ensures cleanliness of the Restaurant and ensures the facility is in good working order The following requirements describe what is needed to successfully perform the role. Reasonable accommodation may be provided to support individuals with disabilities: • Lift and carry up to 50 lbs., bend, kneel, twist, and reach overhead or below the waist, • Navigate stairs, move quickly, and stay on your feed throughout the shift, • Take orders accurately, process payments efficiently, and communicate clearly, • Work safely around hot cooking equipment, cleaning supplies, and common ingredients like oil and flour, • Maintain a clean, safe Restaurant while following all food safety and company procedures, • Occasionally drive on behalf of the Company for work-related purposes (e.g., picking up product for the Restaurant) when required by business needs (e.g., when a salaried leader is on a leave of absence or there is a role vacancy)Qualifications Required Qualifications: • Must be 18 years of age or older, • High school diploma or equivalent required, • 3+ years of Restaurant or retail management experience, • Possess a valid, state-issued driver's license, • Must complete all required Raising Cane’s company training programs, • Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training, • Detail-oriented, organized and able to manage multiple priorities that may be constantly changing, • Self-driven, flexible, and energetic with strong analytical, written and verbal communication skills, • Able to recognize and analyze problems, set goals, create and convert plans into action to solve problems, • New Restaurant opening experience Additional Information All your information will be kept confidential according to EEO guidelines. Terms of Use Privacy Policy Candidate Privacy Notice It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Job Description Job Title: AGM Reports To: General Manager Direct Reports: Bartenders, barbacks & servers and other FOH staff as assigned. Our ideal candidate would embody the brand while leading and driving the management team to provide amazing food and impeccable service. This candidate would not only have great attention to detail but also strong delegation skills and the ability to oversee the entirety of restaurant operations. Positive vibes and a can do attitude wanted. QUALIFICATIONS: * Excellent at multitasking * Strong leadership skills * Strong innate sense of hospitality * 2+ years of management experience * Ability to maintain a good handle of food and labor costs * Knowledge of POS systems and third party delivery platforms * Strong wine, beer and cocktail knowledge * Professional and productive communication skills * Experience working in a high volume restaurant * Must be flexible to work nights, holidays & weekends according to the needs of the business. Be able to lift 50lbs and stand for long periods. * Food Handlers Certificate DUTIES & RESPONSIBILITIES: * Ensure that all guests receive warm and welcoming hospitality and that the Roberta’s team is exceeding expectations at all times. * Lead the beverage program for the restaurant inclusive of ordering, inventory, and menu management * Continually strive to develop both hourly and management staff in all areas of managerial and professional development. * Ensure all management holds and leads effective pre-shift meetings * Manage and organize menus and hours of operation on all delivery platforms * Helps drive sales growth via execution and initiatives * Maintain clear and consistent communication with prompt and professional response to emails, texts, etc * Oversee cash handling and accounts payable procedures to ensure compliance with company policies, including petty cash reconciliation, weekly bank depositing and payroll administration * Manage labor to cover the needs of business while meeting weekly labor targets. * Serves as a mentor to newer members of the leadership team

Job Description Born out of little more than a palm-filled dream and a spirit of adventure, Tacombi began dishing tacos from a converted VW bus on the sand-dusted streets of Playa del Carmen, Mexico in 2006. Today, Tacombi is a fast-growing, omni-channel brand committed to sharing Mexican food & culture through hospitality experiences, retail products, community outreach & digital content. Over the next few years, we have set ourselves on a journey to expand our presence across the country, which means we need talented and passionate people to uphold our brand promise, embody our core values and extend warm Mexican Hospitality – Tacombi’s unique service culture – to our growing customer and employee bases. The Assistant General Manager (AGM) assists the General Manager (GM) in the management of the restaurant’s day-to-day operations and actively adopts, embodies and implements the Standards of Mexican Hospitality for our guests and staff. LEADERSHIP: • Motivate and inspire your team to bring out the best in them every single day, • Assist GM to lead the restaurant team in its day-to-day operations, hands-on leadership, attention to detail and an empowering approach to thoughtful decision making, • Work with GM to foster an environment that thrives on teamwork, service, hustle and continuous improvement, • Ensure that all staff fully embody our mission, exceeding the highest standards of Mexican Hospitality to guarantee that all guests feel welcome and are given responsive, friendly and attentive service at all times, • Thoughtfully schedule the staff with a consideration for business activity, while ensuring that both the guest expectations and the profitability targets are met, • Actively participate and assist GM in the management of the cost structure of the business to hit profitability target for the restaurant, • Provide support to staff during service and identify ways to improve their performance, • Assist GM to ensure that Tacombi Training Programs are being executed thoroughly and diligently; participate in the development of the FOH team and assist in the management of one-on-one employee performance evaluations, • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures

Job Description At NAYA, we’re on an exciting journey - growing fast, sharing authentic, fresh and nutritious Middle Eastern flavors, and building a team that grows right along with us. We are looking for experienced, passionate General Managers to grow with us! At NAYA, your development is our priority — we train, mentor, and promote from within because we believe our people are the heart of our success. If you’re a natural leader who loves great food, thrives in a team environment, and is excited to build your future with a brand on the rise, we want to meet you! If you’re ready to lead with heart, inspire others, and be part of something bigger, NAYA is the place to make it happen. Reports to: Area Manager Salary: 70k - 80k You will love working at NAYA We believe great people deserve great rewards. NAYA offers a comprehensive and people-focused benefits package designed to support you at work and beyond, including: * Competitive pay and Quarterly bonuses to recognize your impact * Medical, dental, and vision insurance to keep you healthy and thriving * Commuter benefits to make life easier * Employee discounts and free NAYA meals — because we believe in enjoying what we serve * Growth opportunities at every level — we invest in developing leaders from within * More on the way! At NAYA, you’ll find more than a job — you’ll find a community that values you, supports your goals, and celebrates your success. How You’ll Impact The General Manager is responsible for inspiring, managing, developing, hiring and training the restaurant staff and management team. The GM is also accountable for meeting stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. What You’ll Do * Ensures, and is accountable for, the profitability of the store by growing sales and controlling labor, cost of goods and operating expenses. * Hires, trains, manages, coaches, counsels, and evaluates all team members in partnership with the Human Resources Business Partner. * Responsible for creating a culture of development in the restaurant. * Must be able to develop Shift Leaders into their role as well as develop them to be the future General Managers at NAYA. * Achieves NAYA’s objectives in sales, service, quality, cleanliness, and restaurant appearance through staff training and creating a positive and productive environment * Ensures that all food and beverage items are prepared and served in a timely manner and according to NAYA’s recipes, portioning, cooking, and serving standards * Creates and approves the weekly schedule and ensures proper staffing levels per business needs while meeting labor targets and FWW compliance. * Actively builds and maintains the reputation of NAYA in the community, including monitoring online reviews, taking necessary recovery and recognition activity with the guests and team members * Controls inventories of food, equipment, smallware, and report issues as necessary * Conducts ordering and monthly inventory * Reviews daily time punches for accuracy; addresses time clock abuse (clocking in early or late) via coaching and/or documentation * Submits weekly payroll for approval * Controls cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures * Utilizes daily, weekly, quarterly, and annual financial reporting tools * Ensures all administrative tasks are complete in a timely manner, like weekly payroll, accident and injury reporting etc. * Supports any marketing initiatives and promotions. Who You Are * 5+ years of restaurant management/leadership operations experience * Strong leadership, analytical and problem-solving skills * Superior interpersonal skills and ability to earn trust and respect from colleagues and staff * Exceptional financial acumen * Thrives in a constantly evolving, fast-paced environment * Strong written and verbal communication skills * Ability to utilize traditional software programs such as Gmail, Microsoft Office and any additional systems as needed; Ability to access and accurately input information using a moderately complex computer system * Able to work nights, weekends and holidays, and variable schedule, per the needs of the business * Able to lift at least 50 pounds on a regular basis and bend, stoop, stand and perform extensive walking for 8-10 hours a day

Job Description Job Description: Pret is growing and we are looking for great General Managers to join our team. A General Manager will work together with our Assistant General Manager for the operational performance of their shop. They are driving their business, developing fantastic teams, embedding change and being the gatekeeper of Pret knowledge and standards. They take pride in catching people doing things right and balance daily operational demands with strategic planning. They know when to step back and allow their teams to flourish. The Pret Academy supports the training and development of our wonderful people. There are opportunities to progress further from a General Manager role. Job Type: Full-time Pay: $70,000 - $85,000 per year Required: A Valid NYC Food Handler Card and at least one year of Restaurant Leader/Supervisor experience. Benefits: • 401(k), • Dental insurance, • Employee discount, • Flexible schedule, • Health insurance, • Paid time off Empire JointStar (Empire) is a major retailer in the US and is an affiliate of a global organisation called Dallas Holdings International (Dallas). Dallas is a strategic partner of Pret A Manger (Pret), a Food To Go and coffee shop franchise chain that serves freshly made food and organic coffee. Dallas now owns over 70+ Pret A Manger shops across the US and UK and is expanding rapidly; 50+ Pret A Manger locations in NY, DC and PA through Empire with further opportunities in California - Empire is headquartered in New York City. We are an Equal Opportunity Employer We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender, gender identity or expression, or veteran status. We are proud to be an equal opportunity workplace. We use eVerify to confirm U.S. Employment eligibility.

Job Description Summary The General Manager will lead the coordination and planning of everyday business operations. The General Manager is a team builder and helps provide support and direction to ensure the operations of the business run smoothly. Job Expectations The General Manager is always responsible and accountable for all restaurant activities. The General Manager ensures all Restaurant Management and Team Members are performing their job responsibilities and meeting expectations in all areas of their job descriptions. The General Manager is expected to create, execute and follow-up on the Restaurant's Business Plan. Duties: • Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities, • Communicate to their immediate supervisor when additional training guidance and practice is needed, • Ensure that required Ops Walks and Q&A checks to correct areas of opportunity are being completed effectively and consistently, • Ensure that shift schedules are organized for Team Members and monitor/coach attendance, tardiness and time off, • Understand how each job responsibility impacts guests, employees, and overall restaurant operations, • Ensure the Restaurant Management Team and Team Members work together to prepare items on the Dave’s Hot Chicken menu while following cooking instructions, safety procedures, and sanitary requirements, • Ensure restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms, • Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy, • Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy, • Are performance-oriented and performance driven; understand performance expectations and are aware of performance results, • Provide direction/supervision/feedback for their management team & Team Members to maintain levels of high productivity and team morale, • Institute and follow advanced cash handling policies and procedures, • Hire, train, schedule and oversee the daily tasks of their teams, • Manage purchasing, inventory, maintenance and other operational functions, • Develop strategies for better workplace efficiency and goal achievement, • Focus on building sales and forecasting future performance, • Effectively plan, organize, and implement all daily operational routines and activities with the management team, • Ensure all required administrative duties and daily paperwork including required checklists are completed, • Ensure Restaurant is opened and closed according to DHC policy, • Establish an environment of trust to ensure honest, open, and direct communication, • Role model and set a positive example for the entire team in all aspects of business and personnel practices, • Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize restaurant costs; properly uses all products, supplies, and equipment facilities, • Communicate effectively with the Restaurant Management Team & Team Members and to resolve any interpersonal issues as neededRequirements, • Current student or high school diploma/GED preferred, • Must be at least 21 years old and fluent in English, • Previous Assistant General Manager/General Manager experience, • Certified in all stations and Management positions following the DHC Training Program, • Current ServSafe Certification, • Flexibility to work nights, weekends, holidays, opening, and closing shifts, • Ability to stand for long periods of time and work in a fast-paced environment, • Ability to bend and stoop and lift 50 - 75 lbs. comfortably, • Ability to work in close quarters and around heat, • Positive attitude while conducting any and all duties, • Commitment to Guest satisfaction. Looks at Restaurant Operations from the Guest's point of view, • Effective communicator with co-workers and the Restaurant Management Team, • Excellent organization, planning, time management, delegation, and problem-solving skillsTransportation & Accessibility:, • Must have reliable transportation to work, a driver’s license and proof of insurance, • Must have telephone or other reliable method of communicating with Restaurant Management Team and TeammatesAbout Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionAssistant General Manager - Kearny ABOUT HONEYGROWhoneygrow is a thriving Philadelphia-based fast-casual restaurant with a growing number of locations in the mid-Atlantic and northeast regions. Founded on the principles of bringing people together over quality, wholesome, and simple foods, honeygrow remains committed to its roots. Yet it's our key ingredient – our team – that truly propels and differentiates us in becoming a sustaining, great brand. We believe that our team members are the heart and soul of honeygrow, driving our success and embodying our core values of grit, pride, compassion, and focus. At honeygrow, creating and building a distinctive brand is in our DNA. As a company on the cusp of substantial growth, we are looking for like-minded individuals who share our passion and values to join us in shaping the future of honeygrow. We invite you to be a part of our story and contribute to our journey as we continue to redefine the fast-casual dining experience. honeygrow’s success depends on our people. Our restaurants can only prosper and provide opportunities for employment and growth when we continually improve ourselves, and the work we do. We believe that a commitment to uncompromising values and integrity should always support our decisions and actions as we pursue our goals. The following Core Values will guide our team as we move forward: • Work hard at work worth doing, • Your work directly betters people’s lives and happiness, • Enlighten each other to enlighten our guests, • Always be learning, always be improving, • Be mindful of your surroundings, • Exceed expectationsBENEFITS:, • Paid Time Off: Enjoy earned paid time off and one week of sick time granted annually., • Holiday Closures: Closed on Thanksgiving, Christmas, New Year’s Day, Memorial Day, Fourth of July, and Labor Day., • Financial Wellness: 401(k) with company match and free financial wellness counseling, • Insurance: Medical, Dental, Vision, FSA, Commuter Benefits, and Pet Insurance for qualifying employees., • Rewards: Achieve your work goals and get gift cards to popular retailers., • Wellness, Perks, & Discounts: Health resources and exclusive savings on entertainment, shopping, and hotels., • Meal Benefits: Free shift meals and discounts on meals and drinks on your days off., • Competitive Pay: Earn competitive wages, with instant access to your earnings via DailyPay., • Performance Reviews: Annual performance reviews with merit increases for qualifying employees., • Referral Bonus: Earn up to $500 for referring a friend., • Anniversary Gifts: Celebrate your work anniversaries with special gifts., • Career Growth: Opportunities for advancement and training in culinary and hospitality.ROLES + RESPONSIBILITIES:, • Lead honeygrow restaurant operations through understanding and enforcing all policies, procedures, standards, training programs, and cultural points., • Strive to be a honeygrow top performer, someone who has the desire and ability to perform excellent work, and whose constant effort elevates them, their team and honeygrow., • Support the General Manager in teaching the team how to be top performers empowered to achieve hg Standards., • Demonstrate integrity, honesty, knowledge, and the ability to exceed expectations of guests and team members alike while promoting the culture, values, and mission of honeygrow., • Fully comprehend and be able to perform every station in the restaurant and be trained on all functions through the Assistant General Manager level., • Effectively supervise scheduled shifts and manage all restaurant operations in the absence of the General Manager., • Assist General Manager in administrative duties and employee evaluations., • Maintain a clear line of communication with the General Manager relative to restaurant operations., • Assist in managing all scheduling functionalities including updated employee profile information, nightly and employee logbook entries, and weekly schedule production and publication., • Maintain the restaurant’s office area to hg organizational standards., • Assist in meeting restaurant financial objectives by holding accountability for the forecasting tool and all computer-related administration., • Work with the management team to implement financial goals and objectives as it relates to food cost, labor cost, and any other expenses associated with restaurant operations., • Ensure that we deliver a fantastic guest experience executing our hg Engine efficiently with every guest on every shift. Our hg Engine is comprised of speed, accuracy, cleanliness, superior product, and hospitality., • Actively coach and develop Service Managers., • Train, coach, and develop all employees with patience and diligence.REQUIREMENTS:, • Must be at least 18 years of age., • Must be available to work any shifts and days of the week., • ServSafe Certification., • Two years strong food prep and line experience., • Fast casual or similar restaurant environment experience preferred.PHYSICAL REQUIREMENTS:, • Must be able to stand and walk for extended periods., • Must be able to lift and carry up to 50 pounds., • Must possess close vision, distance vision, and peripheral vision., • Must be able to frequently bend, stoop, and reach., • Must have dexterity to handle kitchen equipment., • Must be comfortable working near open flames., • Must be able to work in a fast-paced environment with hot and cold areas., • Must be able to work in tight spaces. The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons.

Job Description La Grande Boucherie is seeking a hospitality professional who is an experienced and capable Assistant General Manager who will be in charge of planning, organizing, training, and leadership of the restaurant and its staff to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Fine-dining experience at French restaurant strongly preferred. Our work environment includes: • Growth opportunities, • Lively atmosphere, • Negotiation and mediation skills., • Ability to communicate verbally and in writing., • Ability to make decisions., • Organizational skills., • Attention to detail., • Skills in management and development., • Proactively ensure compliance of food safety and hygiene regulations at all times. Our Company: The Group is a collection of restaurants based in New York City, embodying passion, integrity and excellence. Our latest location, LA GRANDE BOUCHERIE aims to become a Parisian square in Midtown and one of the most authentically French dining destinations in Manhattan. This one-of-a-kind brasserie evokes the optimism from the turn of the century and is our largest and most esteemed restaurant. Our concepts are intricate and intentional. As we grow in New York City, we are also growing across the US! We are proud to have invested in the city over the past 10+ years and are looking forward to creating future spaces that embody our passion for timeless tradition. The Group Hospitality is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: We are committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at The Group Hospitality are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. We will not tolerate discrimination or harassment based on any of these characteristics. We encourage applicants of all ages. Powered by JazzHR 9Qc0WGm5TR